Xinrui Group – Shandong Kawah Oils – Ruiqianjia NON-GMO Soy Protein Isolate –Technical Data，Functional Characters, Application, Process Flow Description.

Technical Data:

Item	Standard
Type	Gel Emulsion Type
Appearance	Light Yellow or Milky White Powder
Style	Dried powder
Taste and Smell	Normal Taste,without peculiar smell
Protein	Min.90%( on dry basis)
Moisture	Max.7%
Ash	Max.6%
Fat	Max.1%
Fineness	Min.98%(Through 100 mesh)
Total Plate Count	Max.10000cfu/g
E.Coli	Negative
Salmonella	Negative
As	Max.0.5mg/kg
Pb	Max.0.5mg/kg
Hg	Max.10μg/kg

Note: Special function indicators can be determined by customer.

Functional Characters

● Emulsifiablility

Soybean protein isolate is a surfactant, which can not only reduce the surface tension of water and oil, but also reduce the surface tension of water and air. Easy to form stable emulsion. In the production of baked food, frozen food and soup food, adding soybean protein isolate as emulsifier can maintain the product status.

Pass the test of 1(protein):5(water):5(fat), the sample roll is elastic without leaking of oil or water.

● Gelability

It makes the protein isolate has high viscosity, plasticity and elasticity, which can not only be used as a carrier of water, but also as a carrier of flavor agent, sugar and other complexes, which is very beneficial to food processing.

Pass the test of 1(protein):5(water):2(fat), the sample roll is smooth and clean, elastic without leaking of oil or water.

● Hydratability

Soybean protein isolate along its peptide chain skeleton, contains a lot of polar base, so it has water absorption, water retention and expansion, the hydratability of isolated protein suction hydraulic ratio is much higher than that of concentrated protein, and almost unaffected by temperature, the isolated protein in the processing also has the ability to maintain moisture, the highest water retention capacity is 14g water/g of protein.

● Oil Absorbency

Isolated soya protein added to meat products, can form emulsion and gel matrix to prevent fat from moving to the surface, thus playing a role in promoting fat absorption or fat binding, can reduce the loss of fat and juice during the processing of meat products, help to maintain the stability of the shape, the oil absorption rate of protein isolate is 154%.

● Foaminess

After the meat is chopped, a mixture of protein isolate and egg white is applied to its fiber surface to form a film that is easy to dry, prevents the loss of odor, facilitates the hydration process, and provides a reasonable structure for rehydrated products.

● Film Formability

In soy protein, the foaminess of protein isolate is the best, and the foaminess of soy protein can endow food with loose structure and good taste.

Application

● Meat Products

The addition of Ruiqianjia soybean protein isolate – gel emulsion type or injection type to higher grade meat products not only improves the texture and flavor of meat products, but also increases the protein content and strengthens the vitamins. Because of its strong function,  2~5% can play a role in water retention, liposuction, prevent gravy segregation, improve quality, improve the taste. Isolated soy protein is used in processing meat products, such as ham, the yield can be increased by 20%, in the hot pot products, such as meat balls, juicy beef balls, chicken breast balls, Minnan fragrant meat, tenpura, tempura, flowering crispy sausage, kiss sausage, Taiwan roast sausage, hot dog, kebab, Sichuan chicken skewers, chicken cartilage, colonel chicken nuggets, chicken mcnuggets, Orleans roast duck, conditioning wings, pickled drumsticks, lunch meat, sandwiches and other meat products processing. Soybean protein isolate can also improve the structure of the product.

● Surimi Products

Ruiqianjia isolated soy protein is used in fish cake, fish tofu, fish steak, kamaboko, fish roll, conch balls, North Sea crab, chop crab, meat bar, scallops sausage, shrimp sausage, abalone sausage, sea cucumber hot pot sausage, fish sausage, popcorn fish, which can replace 20~40% fish meat.

● Dairy Products

Soybean protein isolate – dispersion type as a substitute for milk powder, added into non-milk drinks and various forms of milk product with comprehensive nutrition and free of cholesterol, is a substitute for milk food. Soya protein isolate replaces of skim milk powder, used in ice cream production, can improve the emulsifying properties of ice cream, delays lactose crystallization, prevents the phenomenon of “sanding”.

● Flour Products

Add no more than 5% of Ruiqianjia soy protein isolate in the production of bread, can increase the volume of bread, improve the color of the epidermis, extend shelf life of bread. Add 2~3% isolated soy protein in the processing of noodles, can reduce the rate of breakage after boiling, improve the yield of noodles, and maintain nice color and taste.

Isolated soy protein can also be used in beverage, nutritious food, fermented food and other food industries, to improve food quality, increase nutrition, reduce serum cholesterol, to play a unique role in preventing heart and cerebrovascular diseases.

● Process Flow

Low temperature soybean meal——Extraction——Separation——Acid-isolation——Separation——Washing——Separation——Neutralization——Sterilization——Flash Drying——Spray Drying——Phospholipid Spraying ——Screening——Metal Detecting——Packing

● Process Description

Extraction: the low-temperature soybean meal is placed in the extraction tank at a rate of 1:9  water, the water temperature is 40 ℃, the addition of alkali makes the PH of solution at 9, so that the protein of low-temperature soybean meal dissolves in water.

Separation: the low temperature soybean meal solution is fed into a high-speed separator, the crude fiber (soybean dregs) in the mixed solution is separated from the protein-containing water (mixed soybean milk). Soybean dregs is discharged for feed sales. Mixing soybean milk is recycled in acid isolation tank.

Acid-isolation: using the principle of isoelectric point of soy protein is 4.2, add acid into the acid isolation tank to adjust mixed soybean milk PH to about 4.2 to precipitate the protein.

Separation: the mixed soybean milk after acid isolation is fed into the separator for separation, so that the precipitated protein particles are separated from the water. Water (bean water) discharged into the wastewater treatment plant and discharge after the treatment. Recycle protein liquid (curd) to temporary tank.

Washing: add water into the temporary  tank at the ratio of  1 (curd): 4 (water) and stir, so that the salt and ash in the curd dissolve in the water.

Separation: the curd in the temporary tank is fed into the centrifuge for separation. Water goes to the wastewater treatment plant to reach the standard of discharging, curd returns to  neutralization tank.

Neutralization: add alkali into neutralization tank to adjust the PH of curd to 7.

Sterilization: using 140 ℃ of high temperature for instantaneous sterilization of the curd after neutralization.

Drying: the sterilized curd is fed into the spray dryer and dried at 180 ℃.

Spraying: spray surfactants on the surface of the product to improve the emulsification stability of the product.

Screening: dried soybean protein isolate is screened, 98% is able to pass 100 mesh standard sieve

Packaging: after metal test, the product enters into the weighing and packaging system.

Best Before: one year from the date of manufacturing.

Shandong Kawah Oils’ high-quality soy isolate protein is produced  in a nice and  clean, fully automated modern production workshop!

Happy to Serve You All the Time!