Main Functions and Applications of Isolated Soy Protein
Functions
High protein content, provides rich plant-based nutrition.
Possesses good emulsification, water retention and gelation properties.
Improves food texture, toughness and structural stability.
Applications
Widely used in meat products to replace fat and increase yield.
Applied in plant-based drinks, dairy alternatives and protein powders.
Used in bakery, nutritional supplements and vegetarian food.
Product Name:
Isolated Soy Protein
Specification:
Emulsion / Protein 90%
Batch No.:
TR2025701382890
Quantity:
10,000 KGS
Manufacture Date:
May 29,2026
Expiry Date:
May 28,2028
Items
Unit
Standard
Results
Color
-
Light yellow
Conform
Protein (dry basis, N x 6.25)
%
≥90
90.8
Moisture
%
≤7.0
5.92
Ash (dry basis)
%
≤6.0
4.2
Fat
%
≤1.0
0.48
PH
-
6–8
7.61
Standard plate count
per/g
≤20000 cfu
500
E.coli
per/100g
Negative
Negative
Coliforms
per/100g
≤30 mpn
Negative
Salmonella (Class II)
per/100g
Negative
Negative
Conclusion: The product meets the specifications. Packaging: 20 KGS/Bag Storage conditions: Store in a cool and dry place, protected from light, heat and oxygen.
Treering specializes in the production and export of Isolated Soy Protein. We have been engaged in the manufacturing and sales of Isolated Soy Protein for over 10 years. Please contact us anytime if you have any cooperation requirements.
