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You are here: Home » Products » Soy Protein Isolate » Meat & Emulsion Type Isolated Soy Protein » 9007B-A Meat Type
Isolated Soy Protein (ISP) is a high-quality, plant-based protein with a protein content of ≥90%. Ideal for use in the food industry, ISP enhances the texture and nutritional value of a variety of products, including sausages, snack foods, and meat substitutes. It offers superior water absorption and gel formation properties, making it a versatile and cost-effective ingredient.
Isolated Soy Protein (ISP) is a concentrated, pure form of soy protein produced by isolating soybeans to remove fats and carbohydrates. This results in a high-protein product with excellent functionality. ISP is commonly used in sausages, meatballs, granules, snack foods, and other processed foods to improve texture and provide a plant-based protein alternative. Its versatility and functional properties make it ideal for food manufacturers looking to create high-protein, plant-based products.
Application:
Isolated Soy Protein is widely used in sausages, granule sausages, meat stuffing products, meatballs, and snack foods.
Characteristics:
High water absorption
Excellent gel formation properties
Product Analysis:
Appearance: Light yellow
Protein (dry basis, Nx6.25, %): ≥90.0%
Moisture (%): ≤7.0%
Ash (dry basis, %): ≤6.0%
Fat (%): ≤1.0%
PH Value: 7.5 ± 1.0
Particle Size (100 mesh, %): ≥98
Total Plate Count: ≤20,000 cfu/g
E.coli: Negative
Salmonella: Negative
Staphylococcus: Negative
Recommended Application Method:
Mix 4 parts water with 1 part Isolated Soy Protein and then add 4 parts oil to form a strong gel. (For reference only)
Packing & Transportation:
Outer Packaging: Paper-polymer bag
Inner Packaging: Food-grade polythene plastic bag
Net Weight: 20kg/bag
Without Pallet: 12MT/20’GP, 25MT/40’GP
With Pallet: 10MT/20’GP, 20MT/40’GP
Storage:
Store in a dry, cool place, away from direct sunlight, odors, or volatile materials.
Shelf Life:
Best within 12 months from production date.
Isolated Soy Protein (ISP) provides a high-quality, sustainable source of protein with over 90% protein content. It is an excellent alternative to animal-based proteins, offering a cleaner, more sustainable option for manufacturers. With the growing demand for plant-based products, ISP enables the creation of healthier, eco-friendly food options.
ISP is known for its superior functional properties. It enhances water retention and creates strong gels, which are essential for improving the texture and mouthfeel of meat substitutes. Whether it’s in sausages or meatballs, Isolated Soy Protein helps bind ingredients together, resulting in a firm texture and improved product stability during cooking.
From meat substitutes to snack foods, ISP is an extremely versatile ingredient that can be used in a wide range of applications. Its neutral flavor and easy incorporation into different formulations make it a go-to ingredient for manufacturers aiming to meet consumer demands for high-protein, plant-based options. As more people turn to plant-based diets, ISP offers a sustainable, cost-effective solution to meet the demand for nutritious, protein-rich foods.
Isolated Soy Protein (ISP) is a highly purified form of soy protein that contains over 90% protein content. It is produced by isolating the protein from soybeans, removing most of the fats and carbohydrates. ISP is used in a variety of food applications, particularly as a high-protein, plant-based ingredient in sausages, meatballs, and snack foods.
The primary benefits of Isolated Soy Protein include:
High protein content (≥90%), making it an excellent choice for protein fortification.
Superior water absorption and gel formation, which improve texture and consistency.
It is a plant-based, sustainable alternative to animal proteins.
It is versatile and can be used in a wide variety of food applications, including meat alternatives and snack foods.
Isolated Soy Protein is typically used in products like sausages, granule sausages, meatballs, meat substitutes, and snack foods. It is usually combined with water and oil to form a gel, enhancing the texture and moisture retention in the final product. It also acts as a binding agent, helping to hold ingredients together and create a firm texture.
Store Isolated Soy Protein in a dry, cool place, away from sunlight and strong odors. It should be kept in an airtight container to maintain freshness and prevent contamination. The product has a shelf life of up to 12 months, so it’s important to use it within that period for the best quality.
Yes, Isolated Soy Protein is an excellent ingredient for vegan and vegetarian products. Since it is plant-based and has a high protein content, it is frequently used to create meat alternatives and other vegetarian foods, offering the protein content needed without animal-based ingredients.
The recommended application method is to chop 4 parts water to 1 part Isolated Soy Protein and then add 4 parts oil to create a strong gel. This method is a reference and can be adjusted based on specific product requirements.
Isolated Soy Protein is derived from soybeans, which are considered one of the eight major allergens. If you or your customers are allergic to soy, it is important to avoid consuming products containing this ingredient.
Yes, Isolated Soy Protein is naturally gluten-free. It can be used as a protein source in gluten-free products such as snacks, meat substitutes, and other food items for individuals with gluten sensitivities or celiac disease.
The price of Isolated Soy Protein can vary depending on the quantity, supplier, and location. Generally, bulk purchasing from reputable suppliers will help reduce the cost. It is advisable to request a quote from suppliers to get accurate pricing based on your specific needs.
You can purchase Isolated Soy Protein from a variety of suppliers, including online marketplaces, food ingredient distributors, or directly from manufacturers. Be sure to check the product specifications and quality to ensure you are getting a high-grade product.
Isolated Soy Protein (ISP) is a high-quality, plant-based protein with a protein content of ≥90%. Ideal for use in the food industry, ISP enhances the texture and nutritional value of a variety of products, including sausages, snack foods, and meat substitutes. It offers superior water absorption and gel formation properties, making it a versatile and cost-effective ingredient.
Isolated Soy Protein (ISP) is a concentrated, pure form of soy protein produced by isolating soybeans to remove fats and carbohydrates. This results in a high-protein product with excellent functionality. ISP is commonly used in sausages, meatballs, granules, snack foods, and other processed foods to improve texture and provide a plant-based protein alternative. Its versatility and functional properties make it ideal for food manufacturers looking to create high-protein, plant-based products.
Application:
Isolated Soy Protein is widely used in sausages, granule sausages, meat stuffing products, meatballs, and snack foods.
Characteristics:
High water absorption
Excellent gel formation properties
Product Analysis:
Appearance: Light yellow
Protein (dry basis, Nx6.25, %): ≥90.0%
Moisture (%): ≤7.0%
Ash (dry basis, %): ≤6.0%
Fat (%): ≤1.0%
PH Value: 7.5 ± 1.0
Particle Size (100 mesh, %): ≥98
Total Plate Count: ≤20,000 cfu/g
E.coli: Negative
Salmonella: Negative
Staphylococcus: Negative
Recommended Application Method:
Mix 4 parts water with 1 part Isolated Soy Protein and then add 4 parts oil to form a strong gel. (For reference only)
Packing & Transportation:
Outer Packaging: Paper-polymer bag
Inner Packaging: Food-grade polythene plastic bag
Net Weight: 20kg/bag
Without Pallet: 12MT/20’GP, 25MT/40’GP
With Pallet: 10MT/20’GP, 20MT/40’GP
Storage:
Store in a dry, cool place, away from direct sunlight, odors, or volatile materials.
Shelf Life:
Best within 12 months from production date.
Isolated Soy Protein (ISP) provides a high-quality, sustainable source of protein with over 90% protein content. It is an excellent alternative to animal-based proteins, offering a cleaner, more sustainable option for manufacturers. With the growing demand for plant-based products, ISP enables the creation of healthier, eco-friendly food options.
ISP is known for its superior functional properties. It enhances water retention and creates strong gels, which are essential for improving the texture and mouthfeel of meat substitutes. Whether it’s in sausages or meatballs, Isolated Soy Protein helps bind ingredients together, resulting in a firm texture and improved product stability during cooking.
From meat substitutes to snack foods, ISP is an extremely versatile ingredient that can be used in a wide range of applications. Its neutral flavor and easy incorporation into different formulations make it a go-to ingredient for manufacturers aiming to meet consumer demands for high-protein, plant-based options. As more people turn to plant-based diets, ISP offers a sustainable, cost-effective solution to meet the demand for nutritious, protein-rich foods.
Isolated Soy Protein (ISP) is a highly purified form of soy protein that contains over 90% protein content. It is produced by isolating the protein from soybeans, removing most of the fats and carbohydrates. ISP is used in a variety of food applications, particularly as a high-protein, plant-based ingredient in sausages, meatballs, and snack foods.
The primary benefits of Isolated Soy Protein include:
High protein content (≥90%), making it an excellent choice for protein fortification.
Superior water absorption and gel formation, which improve texture and consistency.
It is a plant-based, sustainable alternative to animal proteins.
It is versatile and can be used in a wide variety of food applications, including meat alternatives and snack foods.
Isolated Soy Protein is typically used in products like sausages, granule sausages, meatballs, meat substitutes, and snack foods. It is usually combined with water and oil to form a gel, enhancing the texture and moisture retention in the final product. It also acts as a binding agent, helping to hold ingredients together and create a firm texture.
Store Isolated Soy Protein in a dry, cool place, away from sunlight and strong odors. It should be kept in an airtight container to maintain freshness and prevent contamination. The product has a shelf life of up to 12 months, so it’s important to use it within that period for the best quality.
Yes, Isolated Soy Protein is an excellent ingredient for vegan and vegetarian products. Since it is plant-based and has a high protein content, it is frequently used to create meat alternatives and other vegetarian foods, offering the protein content needed without animal-based ingredients.
The recommended application method is to chop 4 parts water to 1 part Isolated Soy Protein and then add 4 parts oil to create a strong gel. This method is a reference and can be adjusted based on specific product requirements.
Isolated Soy Protein is derived from soybeans, which are considered one of the eight major allergens. If you or your customers are allergic to soy, it is important to avoid consuming products containing this ingredient.
Yes, Isolated Soy Protein is naturally gluten-free. It can be used as a protein source in gluten-free products such as snacks, meat substitutes, and other food items for individuals with gluten sensitivities or celiac disease.
The price of Isolated Soy Protein can vary depending on the quantity, supplier, and location. Generally, bulk purchasing from reputable suppliers will help reduce the cost. It is advisable to request a quote from suppliers to get accurate pricing based on your specific needs.
You can purchase Isolated Soy Protein from a variety of suppliers, including online marketplaces, food ingredient distributors, or directly from manufacturers. Be sure to check the product specifications and quality to ensure you are getting a high-grade product.
