9003B Vegetarian Type Soy Protein Isolate ISO Kosher

9003B Vegetarian Type Soy Protein Isolate

Introduction of Soy Protein Isolate

9003B Vegetarian Type Soy Protein Isolate is a high-quality, plant-based protein designed for use in meat & emulsion-type food products. This isolate is particularly suited for high-protein vegetarian foods like high-protein tofu, dried tofu, and textured proteins. With its excellent emulsification properties and high protein content, 9003B is ideal for surimi products, quick-frozen foods, and various other plant-based alternatives. It offers enhanced texture and mouthfeel, making it a preferred choice for those seeking a versatile protein solution in their food production.

Product Specification

Product Features & Benefits
High Emulsification Properties: 9003B offers exceptional emulsification capabilities, making it perfect for applications in meat emulsion-type products, such as plant-based sausages and surimi products.

Superior Texture & Mouthfeel: The high protein content and water absorption properties ensure that 9003B delivers a smooth, tender texture in both tofu and quick-frozen foods.

Versatile Application in Plant-Based Foods: Ideal for use in a wide range of vegetarian foods, including textured proteins, dried tofu, and more, 9003B ensures superior texture and performance across different food categories.

9003B Vegetarian Type Soy Protein Isolate - Product Overview
9003B Vegetarian Type Soy Protein Isolate is a versatile, high-performance soy protein designed for use in various plant-based food applications. With a protein content of ≥90%, this product is ideal for high-protein tofu, textured proteins, surimi products, and quick-frozen foods. 9003B is perfect for applications that require emulsification, allowing it to deliver a consistent, stable texture in both vegetarian and vegan food products. The product’s light yellow appearance and superior viscosity ensure its seamless integration into diverse formulations, offering manufacturers a reliable solution for plant-based food production.

Detailed Product Description

High Emulsification for Meat & Emulsion Type Products
9003B Vegetarian Type Soy Protein Isolate excels in applications where emulsification is key. The product’s excellent emulsifying properties make it a perfect fit for meat & emulsion-type products such as surimi, plant-based sausages, and other vegetarian meat alternatives. It helps bind ingredients together, ensuring a cohesive and uniform texture, which is essential for creating high-quality plant-based food products. Its ability to form stable emulsions also prevents separation during processing, resulting in a more appealing final product.

Ideal for High-Protein Tofu and Dried Tofu
One of the standout features of 9003B is its suitability for creating high-protein tofu and dried tofu products. Its high protein content (≥90%) enables manufacturers to produce tofu with a firmer texture and improved nutritional profile, making it an ideal choice for both vegetarian and vegan diets. The product’s water retention and viscosity properties ensure that tofu maintains its texture during cooking, making it an excellent ingredient for both fresh and quick-frozen tofu products.

Perfect for Textured Proteins and Quick-Frozen Foods
Thanks to its high viscosity and water absorption characteristics, 9003B is an excellent choice for the production of textured proteins and quick-frozen foods. Whether used in extruded foods or fiber-based protein formulations, it ensures that the end product has the perfect texture and consistency. This is especially important in the creation of vegetarian burgers, veggie meatballs, and other quick-frozen meals, which require protein with a solid structure and enhanced mouthfeel.

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.