Protein Isolete Hv

Isolates have specified functional proerties that enable them to modify the physical properties of food products. Soy Isolates are characterized by certain functional properties : Solubility, Gelation, Emulsification, Dispersibility, Viscosity, and retort stability.

Functionality is similar to meat and dairy protein. Functional / physical proprties involved are dispersibility, water absorption solubility, viscosity, emulsification and gelation.

Isolates have high water absorption values. It Possess both emulsifying and emulsion stabilizing properties, are excellent binders of fat and water, and are good adhesive agents. In meat products high viscosity procon-902 HV provides strong gel strength through exceptionally high water binding. It is widely used in meat industry due to its moisture and fat binding properties and emulsion stabilizers.

Soya protein Isolate aids on forming a gel which acts as a matrix for holding moisture, fat and solids. This results in textural Properties resembling those of meat proteins, which is especially important for use in comminuted meats.

• Moisture | 5% Min 7% Max | Is : 548(Part-I)1964
• Bulk Density | 0.45 - 0.55 Gm/Ml | Aocs Ba 4b-87 ,
• Mesh Size | Min.98% Pass Through 100 Mesh | Is-4684-1975
• Colour | Light Yellow |

• Total Ash | 4.5% Max | Is: 10038-1981
• Fat | 0.5% Max | Is:10038-1981
• Crude Fibre | 1% Max | Is: 10038-1981
• Protein | 85 - 90 % { On Dry Basis } | Is: 10038-1981
• Pdi | Min. 85 | Aocs Ba 10 - 65

• Gmo Content | Negative | By Pcrtest

• Total Plate Count | Max.10,000 Cfu/Gm | SP:18(PART-1) 1980
• COLIFORM | Max.10 Cfu/Gm | SP:18(PART-I)-1980
• E.COLI | Absent/Cfu/Gm | SP:18(PART-I)-1980
• 4 YEAST & MOULDS | Max.100 Cfu/Gm | SP:18(PART-I)-1980
• SALMONELLA | Negative / 25gm | SP:18(PART-I)-1980

Widely used in various applications in meat, seafood, poultry and fish processing industry. Used in Variety of applications : viz :- As a substitute for replacement of meat protein, In preparation of meat analogs due to meat like texture, Meat patties, sausages, meat balls, Minced meat applications. Hamburgers etc. Pasted meat products, meat pieces, poultry products, prawns, Coarsely ground meat such as pizza toppings, beef patties and Mexican fillings etc. In emulsion type sausages, frankfurters and bologna, whole muscle meat cured meat industry. Fish sausage and surmise based restructured fish products

• Protein content is very high, A complete Protein Source, Primary benefits of ISP are economy, functionality and nutritional properties.
• Can be used as a direct nutritional supplement.
• PDCAAS is 1.00 equivalent to caesin.
• Protein quality equivalent to milk, fish and meat.
• Calcium-to-protein ratio is equivalent to milk.
• Have high nutrition value. Rich source of Glutamine and Arginine.
• Functionality similar to meant and daily protein. Meets / Exceeds Amino Acid Requirement in adults and children as per pattern given in Food & Nutrition Board, National Research Council USA (1980).

• Excellent Source of Nutrition
• High percentage of protein / High qulity protein / Highest attainable protein quality.
• Offers complete protein profile. Provides all nine essential amino acids.
• Meets all the essential amino acid requirements for adult• & children
• Maintains nitrogen balance. / Have high nutritional value.
• Highly digestible• & economical.
• Rich source of the amino acid Glutamine and Arginine.
• Cholesterol Free. No saturated Fat. / Free of flatulence causing carbohydrates.
• Lactose free. No allergenic responses.