Soya
protein isolate
It
is most highly refined Soya Protein products commercially available.
They contain not less than 90% protein on moisture free basis. It
is used in food and industrial purpose like whipped protein products and
Enzyme-Modified Protein Isolates. It is used in instant beverages
and dairy type products like imitation milk, cheese etc. Isolate
may also be lecithinated to improve disperability and reduce dusting.
It is used in infant formula, nutritional supplements, diary products and
food analogs. It has varied applications requiring emulsification
/ emulsion stabilisation, water and fat absorption and adhesive fibre forming
properties.
|
Physical
Properties
|
| Colour |
Light
Tan to Tan |
| Odour |
Bland |
| Flavour |
Bland |
| Bulk
Density |
Isoelectric
0.40 gm / cc
Sodium
Protinate 0.30 gm /cc |
| Granulation |
90%
through 200 mesh |
|
Isoelectric
Soya Protien
|
| Protein |
(Min.)
90% (on dry basis) |
| Moisture |
6-8% |
| Crude
Fibre |
1.5% |
| Ash |
2.5-3% |
| NSI |
- |
pH
(1:10
aqu. Dispersion) |
5-6 |
|
Sodium
Protienate
|
| Protein |
(Min)
90% ( on dry basis) |
| Moisture |
6-8
% |
| Crude
Fibre |
(Max)
1.5 |
| Ash |
3-4% |
| NSI |
80-90% |
pH
(1:10
aqu. Dispersion) |
6.8-7.5% |
|
Microbiological
Specification
|
| Standard
plate count |
(Max)
30000 / gm |
| Salmonella |
Absent |
| Coliform |
Absent |
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