What is Hydrolyzed Soy Protein?Hydrolyzed soy protein, a protein hydrolysate used as a natural flavor enhancer in food. It is the most used hydrolyzed vegetable protein (HVP) in the market. It is usually listed as an ingredient on the soy sauce label.It is a yellow to brown powder, with the taste of salty and umami, CAS Number 68607-88-5. Also known as protein hydrolyzates, soya or hydrolysed soya protein.Hydrolyzed soy protein is made by breaking down large soy protein molecules into their smaller, constituent amino acids by a chemical process.This chemical process breaks the peptide bonds that hold together the individual amino acids. Hydrolyzed soy proteins are typically used to enhance the flavors in chicken and other meat products.Basic Information:Product NameSoy Protein Isolate Powder
AppearanceLight Yellow to Gray White Fine PowderSourceSoybeanPart UsedSeedActive IngredientSoy Protein IsolateContent90% Min ProteinMoisture7.0% maximumProtein, dry basis, N x 6.2590% minimumpH (1:10 dispersed in water)6.5 to 7.5Fat1.0% maximumAsh5.0% maximumTotal Plate Count20,000 cfu/g, maximumStaphylococcus (pathogenic)NegativeYeast & Mold100 cfu/g, maxQuality Guarantee/Return PolicyProduct quality of formal order must conform to the sample order, sample order quality must be in consistent with COA Index, otherwise, money should be returned
Lead Time3-5 days to prepare the product and arrange shipping for you by our factory and another 3-5 working days for you to receive after sent out by freight forwarderMOQ25Kg, while 1KG sample order is supported for the quality test
Shelf Life24 months under cool and dry storage conditionItemsStandardsColorLight YellowProtein(N*6.25)≥90%NSI≥88%Moisture≤7%Crude Fiber≤1.0%Fat≤0.8%Ash≤6PH6.5-7.5Pb≤0.5mg/kgCd≤0.1mg/kgHg≤0.02mg/kgAs≤0.3mg/kgZn≤40mg/kgCalcium0.02Sodium1.2Phosphorus0.7Potassium0.1Particle Size≥90% 100meshBulk Density350-450g/lLecithin≤2.0Standard Plate Count≤20000/gYeast & Moulds≤100/gE.ColiNegative/gSalmonellaNegative/25g
Hydrolyzed Soy Protein Benefits:Hydrolyzed soy protein has long commanded considerable respect for its effectiveness as a skin and hair conditioning agent – as capable of reducing flaking as it is of restoring suppleness and significantly enhancing the general appearance and wellbeing of hair and skin alike.1.Hydrolyzed Wheat Protein will greatly increase the hair’s ability to retain moisture, add volume, and reduce hair’s porosity while improving its smoothness.
2.Hydrolyzed soy protein forms a crystalline protective barrier because it is derived from silk, one of the strongest natural fibers in the world. It will improve your hair’s elasticity, resiliency, and increase the shine.3.Hydrolyzed Soy Protein is a water soluble protein derived from soy that will strengthen and mend hair fibers. It increases hair’s ability to hold moisture while adding shine and smoothness.4.Hydrolyzed Milk Protein is a hydrolysate of milk protein derived by acid, enzyme, or another method of hydrolysis that moisturizes, nourishes, and improves the manageability of the hair while adding gloss and texture.5.Hydrolyzed Soy Protein revitalizes hair’s natural protective layer while rebuilding its strength and returning the elasticity to the strands. The damages from harsh chemicals are greatly reduced.6.Hydrolyzed Collagen Protein derives from bovine bone and cartilage. This protein will temporarily bond to the hair and increase its resistance to breakage under tension.Application:Soy protein powder is added to the nutrition cereal and coffee mate, mixed soy, peanuts, milk powder,cocoa milk powder, walnut milk powder, yogurt, fruit juice fermentation milk powder and other various kinds of solid beverage and dairy products in order to improve the products of protein content, strengthen nutrition. Add: there is no limit, can be adjusted according to the needs and tastes.Soy protein powder is used for cold food, such as all kinds of ice cream, ice cream products,reduce product cost.
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