Soya Protein Isolate helps with bulking & binding - plus it helps keep the price down of the end product!
This is a soya protein isolate (90%+ protein content
) that is perfect for binding and stabilising fat and water. It is excellent for making fat or rind emulsions and is very effective in a mince mix system.
Empro Soya Isolate is produced from the finest non-GMO raw materials. It has been produced and designed for use within the meat, poultry and fish processing industry.
Usage rate of 2% - 5% in final product.
It has a high level of gel elasticity, emulsification and water retention, together with an ideal colour and flavour.
- Excellent water/oil holding capacity
- Good emulsification properties
- High viscosity, strong gel forming ability
- Colour: Cream
- Flavour: Bland
- Particle size: 90% minimum through 100mesh sieve screen
Ideal for comminuted products such as:
- Value Sausages
- Pie Fillings
- Chicken Nuggets
- Fish products, etc
Ingredients - Per 100g:
- Protein 90% (dry matter basis)
- Fat 0.2%
- Moisture 7% Max
- Ash 5%
- Sodium 1.35% Max
Nutritional Info (Per 100g)
- Per 100g of Recipe
- Energy: 1621.2 KJ 386 Kcal
- Fat 0.5g
- Of which saturates: 0.1g
- Carbohydrates: 1g
- Of which sugars: 1g
- Protein: 90g
- Salt: 0g
- Fibre: 1g
Soya Protein Isolate is also a great choice for vegetarian and vegan food products - or any food product that you want to reduce the amount of dairy products in the final end product.
It provides strong gel strength through water binding in a ratio of 1:5. The product is also an excellent emulsifying agent; it will give a homogenous heat stable emulsion of at least 1:6:6. It has a high level of gel elasticity, emulsification and water retention, together with an ideal colour and flavour.
Soya Protein Isolate is frequently used by kebab manufacturers in order to give some bulking to their end product, to help keep the price down. It also aids in binding all the ingredients together.
Empro Soya Isolate 33 (90% Protein), supplied in a 20KG Sack
Pallet Quantity = 25
. (Contact us for possible discount on pallet orders).
Soy protein isolates are made by removing the majority of carbohydrates and fat from soya beans, to result in approx 90% protein content. It is a commonly used alternative to dairy based protein supplements and is used as nutritional tool to help boost the protein ratio of food products.
Example of how a Kebab manufacturer uses soya protein powder: