Application of soy protein

 Soy protein powder has emulsification, water absorption, water retention, gelation, air bubbles, taste absorption, fat penetration and aggregation prevention, and cohesiveness.

Soy protein isolate is a full-price protein food additive produced from low-temperature desolubilized soybean meal. The protein content of soy protein isolate is more than 90%, there are nearly 20 kinds of amino acids, and it contains essential amino acids. It is rich in nutrients and does not contain cholesterol. It is one of the few vegetable protein that can replace animal protein. The functional characteristics of soy protein isolate:

 

Emulsification: Soy protein isolate is a surface active agent, which can reduce the surface tension of water and oil as well as the surface tension of water and air. Easily form a stable emulsion. In the production of grilled food, frozen food and soup food, adding soybean protein isolate as emulsifier can make the product state stable.

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