Application Of Soy Protein Isolate

　　1. Meat products: adding soy protein isolate to higher-grade meat products not only improves the texture and flavor of meat products, but also increases the protein content and strengthens vitamins. Because of its strong functionality, a dosage of 2~5% can retain water, fat, prevent segregation of gravy, improve quality, and improve taste. Injecting the protein isolate injection into meat pieces like ham, and then processing the meat pieces, the yield of ham can be increased by 20%. The protein isolate is used in fried fish cakes, fish rolls or fish sausages, with 20-40% fish meat.

　　2. Dairy products: Soy protein isolate is used to replace milk powder, non-dairy beverages and various forms of milk products. It has comprehensive nutrition and does not contain cholesterol. It is a food substitute for milk. Soy protein isolate is used in the production of ice cream instead of skimmed milk powder, which can improve the emulsification properties of ice cream, delay the crystallization of lactose, and prevent the phenomenon of "sanding".

3. Pasta products: adding no more than 5% protein isolate when producing bread can increase the volume of bread, improve the color of the skin and extend the shelf life; when processing noodles, adding 2~3% protein isolate can reduce the breakage after boiling. The strip rate improves the yield of noodles, and the noodles have good color and taste similar to strong flour noodles.

Soy protein isolate can also be used in food industries such as beverages, nutritious foods, and fermented foods.

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