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What is the difference between soy protein isolate and soy protein concentrate?

Jun 05, 2024

Isolated-soy-protein Soya Isolate Protein is a full-value protein food additive produced from low-temperature desolvated soybean meal. The protein content of soy protein isolate is more than 90%, and there are nearly 20 kinds of amino acids, and contains essential amino acids. It is rich in nutrients, does not contain cholesterol, and is one of the few varieties of plant protein that can replace animal protein. Functional properties of soybean isolate protein: Emulsification: Soybean isolate protein is a surfactant, which can reduce the surface tension of water and oil, but also can reduce the surface tension of water and air. It is easy to form stable emulsion. In the production of baked foods, frozen foods and soups, the addition of soybean isolate protein as an emulsifier can stabilise the state of the product. Hydration: Soya bean isolate protein contains many polar groups along its peptide chain skeleton, so it has water absorption, water retention and expansion. The water-absorbing power of isolate protein is much stronger than that of concentrate protein, and it is almost unaffected by temperature.

Separation of protein in the processing of water retention capacity, the highest water retention capacity of 14g water/g protein. 3 oil absorption: separated protein added to meat products, can form emulsion and gel matrix, to prevent the fat to the surface movement, and thus play a role in promoting fat absorption or fat binding. It can reduce the loss of fat and juice during the processing of meat products and help maintain the stability of the shape. The oil absorption rate of isolate protein is 154%. Gel: it makes the separated protein has high viscosity, plasticity and elasticity, can be used as a carrier of water, but also can be used as a carrier of flavouring agents, sugar and other compounds, which is extremely beneficial to food processing. Foaming: Among the soy proteins, isolate protein has the best foaming performance. Using the foaming property of soy protein, food can be given a loose structure and good taste. Filmability: When meat is chopped and coated with a mixture of isolate protein and egg protein on its fibrous surface, it forms a film that is easy to dry, prevents odour dispersion, facilitates the rehydration process, and provides a reasonable structure to the rehydrated product. Soybean isolate protein physicochemical indicators: Protein (dry basis) % ≥ 90 Fat % ≤ 1 Moisture % ≤ 6 Ash % ≤ 5.5 Crude Fibre ≤ 1 Nitrogen Solubility Index (NSI) ≥ 85 ~ 95 Arsenic mg / kg ≤ 0.5 Lead mg / kg ≤ 1.0 Soybean isolate protein applications: 1 Meat products: in the higher-grade meat products by adding soybean isolate protein, not only to improve the texture of the meat products and increase the flavor, but also improve protein content, strengthen the structure of the rehydration product. It not only improves the texture and flavour of meat products, but also increases the protein content and strengthens vitamins. Due to its strong functionality, the dosage between 2 and 5% can play a role in water retention, fat retention, preventing the separation of meat juice, improve quality and improve taste. The ham ground rate can be increased by 20% by injecting the isolate protein injection into the meat like ham and then processing the meat. Separation of protein for fried fish cakes, fish rolls or fish sausage, can be taken with 20 ~ 40% of the fish. 2 Dairy products: Soya bean isolate protein is used to replace milk powder, non-milk drinks and various forms of milk products. It is a nutritionally complete, cholesterol-free alternative to milk. Soya bean isolate protein instead of skimmed milk powder for the production of ice cream, ice cream can improve the nature of emulsification, delayed lactose crystallisation, to prevent the phenomenon of ‘sanding’. 3 pasta products: the production of bread by adding no more than 5% of the isolate protein, you can increase the volume of bread, improve the skin colour and luster, extend the shelf life; processing of noodles by adding 2-3% of the isolate protein, can reduce the rate of breakage of the boiled noodles, improve the rate of noodles, and noodles, good colour, taste and texture similar to the strong powdered noodles. Soy protein isolate can also be used in beverage, nutritional food, fermented food and other food industries. 

Soy protein concentrate Open Classification: Oilseed Pretreatment, Oilseed Pretreatment, Oilseed Processing Soybean Protein Concentrate is a soybean protein product containing about 70% (dry basis) protein (N x 6.25) made from high-quality soybean meal by removing the water-soluble or alcohol-soluble non-protein part. 1, food grade: high gelation, emulsification or dispersion, greatly improving the comprehensive utilisation rate, reducing production costs, widely used in the production of meat processing food, bakery products, ice cream, confectionery and beverages. Quality standard: 1) Colour: milky white, light yellow 2) Odour: inherent odour of protein concentrate, no other odour. 3) Protein content (N*6.25): ≥68-72% 4) Moisture: 7-9% 5) Fat: <0.8% 6) Ash: <6.0% 7) Total fibre content: <4% 8) NSI: 5-10 9) Grain size: 100 mesh (98% passed) 10) Total colony: ≤3000

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