Fderla Biology
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Adding soybean protein isolate to high-grade meat products not only improves the texture and flavor of meat products, but also increases the protein content and strengthens vitamins.
Used in milk replacements, non-dairy beverages, and milk products. Soy protein isolate replaces skim milk powder in ice cream production to improve emulsification properties and delay lactose crystallization.
Adding up to 5% protein isolate in bread increases volume, improves skin color, and extends shelf life. Adding 2~3% in noodles reduces breaking rates after boiling and improves quality.
Can also be used in food industries such as beverages, nutritional foods, and fermented foods, offering a unique effect on improving food quality and increasing nutrition.
A1: Our Soy Protein Isolate has a minimum protein content of 90% on a moisture-free basis, making it a highly refined and purified form of soy protein.
A2: When added to high-grade meat products, it improves the overall texture and flavor profile, increases the product's protein content, and helps fortify it with essential vitamins.
A3: Yes, it is widely used in milk replacements and non-dairy beverages. In ice cream production, it replaces skim milk powder to improve emulsification properties and delay lactose crystallization.
A4: In bread, adding up to 5% protein isolate increases loaf volume, improves crust color, and extends shelf life. In noodle processing, adding 2-3% reduces the breaking rate during boiling and yields a strong, high-quality noodle texture.
A5: For large orders, solid forms are packed in 25 kg plastic bags or cartons. Liquid forms can be packed in 25 kg drums/steel drums, 200 L HDPE blue drums/steel drums, 1 mt IBC drums, or 20 mt ISO tanks.
A6: Sample orders are sent door-to-door via express services such as DHL, UPS, Fedex, EMS, or TNT. Large orders are shipped by air or by sea.
