Isolated Soy Protein
Non-GMO soy protein isolate, protein ≥90%. Three functional types to match the way your process uses it.
KOSHER
SGS Tested
Food Grade
Made from non-GMO soybeans. Packaging options and current pricing are quoted per order — please send an enquiry for a quotation.
Gel Emulsion Type
Protein: ≥90% (N×6.25) · Food Grade
For emulsified high-temperature sausages, low-temperature meat products, frozen products such as meat and fish balls, canned foods, bakery and confectionery.
Injection Type
Protein: ≥90% (N×6.25) · Food Grade
For large-piece meat products and low-temperature barbecue lines, where the brine must penetrate evenly and stay in the muscle.
Dispersion Type
Protein: ≥90% (N×6.25) · Food Grade
For nutritional foods, dairy, health foods, beverages and soy peptide production. No beany flavour; dissolves quickly and stays in suspension.
Technical Data
All types · same base specification
Moisture ≤7.0% · Fat ≤1.0% · Ash ≤6.0% (dry basis) · Crude fiber ≤0.5% · Particle size 100 mesh ≥95%. Total plate count ≤20,000 cfu/g; E. coli and Salmonella negative.
Isolated Soy Protein
- Protein≥90% (dry basis, N×6.25)
- Moisture≤ 7.0%
- Fat≤ 1.0%
- Ash≤ 6.0%
- Crude fiber≤ 0.5%
- Particle size100 mesh, ≥95%
- SourceNon-GMO soybean
- CertificationKOSHER · SGS tested
What It Does in Your Process
Three functional roles, depending on the type you choose.
Emulsification
Holds fat and water together in fine emulsion, improving yield and texture.
Gel Strength
Forms a firm, sliceable structure in restructured and analogue products.
Protein Fortification
Raises declared protein without introducing cholesterol.