9020/9026/9028 Meat & Injection Type Isolated Soy Protein

9020/9026/9028 Meat & Injection Type Isolated Soy Protein

Introduction of Soy Protein Isolate

Our injectable and dispersive SPI 9020 and 9026 can dissolve in cold water in 30 seconds, without sediments after standing for 30 minutes. The viscosity of mixed liquid is from low to high, so it is easy to be injected into meat blocks. After injected, soy protein isolate can be combined with raw meat to improve the water retention, tenacity and brittle of taste and increase the product yield. It is dispersible and absorbed in meat through tumbling and massaging meat chunk. It performs very good function in poultry meat due to no yellowish tripe on crosscut, which occupies the dominated position in Chinese market of low temperature processing meat products.

Our new type of ISP – 9028 can be dispersed in brine in 15 seconds for injection into hams, duck, chicken and other similar cured products. It provides a number of benefits in products that result in enhanced finished-product quality and cost optimization. It disperses in brine solutions and will not clog injection equipment when properly hydrated, suitable for fine needle injection.

Product Specification

Product Features & Benefits
High Emulsification Capacity: 9005B Vegetarian Type Soy Protein Isolate excels in emulsification, making it ideal for vegetarian meat products and emulsified food formulations.

High Protein Content: Offering a protein content of ≥90%, it provides a substantial protein source for plant-based and vegetarian foods.

Versatile Applications: Suitable for a wide range of products, including tofu, surimi, vegetarian foods, quick-frozen foods, and textured protein.

9005B Vegetarian Type Soy Protein Isolate - Product Overview
9005B Vegetarian Type Soy Protein Isolate is a highly concentrated, plant-based protein designed to enhance the texture and nutritional profile of vegetarian and vegan food products. This soy protein isolate is known for its emulsification properties, making it perfect for applications where a smooth texture is required, such as vegetarian sausages, tofu, and surimi products. With a protein content of ≥90%, it is a pure, clean source of protein that provides significant nutritional benefits while remaining free of harmful microbes such as E. coli, Salmonella, and Staphylococcus.

Detailed Product Description
High-Quality Plant-Based Protein for Vegetarian Foods
9005B Vegetarian Type Soy Protein Isolate is specially designed for the growing market of plant-based foods. With a protein content of ≥90%, this product is an excellent source of high-quality protein, ideal for vegetarian sausages, dried tofu, and other vegetarian meals. It offers the advantage of being a clean, plant-based alternative to animal proteins, providing all the essential amino acids while promoting a healthier lifestyle. The light yellow powder blends seamlessly into vegetarian recipes, contributing to both flavor and texture.

Perfect for Tofu and Surimi Applications
One of the key uses of 9005B is in the production of tofu and surimi products. Its high water absorption and emulsification properties are perfect for achieving the desired texture in tofu blocks, where smoothness and consistency are essential. It also works well in surimi—a seafood analog used in many Asian dishes, ensuring the right firmness and texture. This makes 9005B an essential ingredient in the food processing industry, especially for plant-based meat alternatives.

Superior Emulsification and Texture Enhancer
The emulsification properties of 9005B set it apart from other protein isolates. This characteristic allows it to create smooth, cohesive mixtures, which is particularly useful for making vegetarian sausages, textured vegetable protein (TVP), and quick-frozen foods. By forming stable emulsions, 9005B improves product quality, texture, and mouthfeel, ensuring that meat alternatives have the right consistency and appeal. The emulsification process also helps increase the product's shelf life and performance in food processing systems.

Recommended Application Method
For optimal use, incorporate 9005B Vegetarian Type Soy Protein Isolate into your formulations at a recommended ratio of 10%-14% of the total recipe. First, chop the isolate with water and vegetable oil at a ratio of 1:6:1 to create an emulsified lump that can be added to the recipe. This method enhances the texture and gel strength in vegetarian and meat alternative products.