Soy protein isolate is extracted from defatted soy flakes through removing most of the fat and carbohydrates. Soy protein isolate is used in food industry for both nutritional (increasing protein content), sensorial (getting better mouth feel, bland flavor), and functional reasons (for applications requiring emulsification, water and fat absorption and adhesive properties).

Soy protein isolate is the most refined form of soy protein and is mainly used in meat products to improve texture and eating quality.

YUWANG soy protein isolate Injection grade contributes to providing a significant increase of product yields, as well as improvement in the texture and slicing ability of end products when used in brine injection or other appropriated technological processes.

Chemical Analysis AND Microbiological Analysis:

Packing:
20 kg net in multi-wall, poly-lined paper bag.

Injection Grade:
Excellent soluble and dispersing performance in water or other liquid system, and specially produced for food injection and is a highly versatile soy protein isolate for wide variety of applications. Because of its high dispersing properties and well solubility, it lends itself well to injection in various ground meat products. After heating, it forms strong gelatine and well performs functionality. It is low dusting, bland flavor and offers high nutritional properties.