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Soybean Protein Fiber Products
Oybean protein fiber is praised as the health, comfortable and green fiber of the new century. Its major material is soybean protein from the farmers, massive in quantity and inexpensive in price, and using it will not cause the predatory development on the resources but is helpful to resources recovery and redevelopment. Towels series: bath towel, face towel and hand towel. Jacquard towel. Apparel Series: underwear, T-shirt, Skirt, Socks, shorts, Shirt. Home textiles Series: Blanket, Bedding sets, bath robe |
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Soybean Protein Fiber
WE CAN OFFER YOU SOYBEAN PROTEIN FIBER AND ITS TOP AS FOLLOWS: 1,100% soybean protein fibre: Fineness 1.15dtex;15dtex;2dtex. Length: (mm) 38/51/76 76-108. 2,100% soybean protein fiber tops: Fineness 1.5dtex; 2dtex. Length: (mm) 76/108. Colour: Natural colour and bleached white |
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Soya Protein, Soya Flour
Soy Protein Isolate GMO free ; Protein 90% min for Gel, meat ; Protein 90% min for Injection, dairy product ; Package: 20kg/bag or 25kg/bag. Soy Protein Concentrate GMO free ; Protein 70% min for food |
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Soy Protein Isolate (Food Grade)
1) Protein content: >=90.0% ; 2) NSI (Nitrogen Solubility Index): >=90.0% ; 3) Loss on drying: =<7.0% ; 4) Ash: =<6.0% ; 5) pH: 6.5 ~ 7.5 ; 6) Total plate count: =<30,000cfu/g ; 7) Thermophilic bacteria: =<1000cfu/g ; 8) E.coli: negative Product Group: Soy Protein Isolate |
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Isolated Soy Protein
Features: 1) High texturing power, with strong viscosity and solubility ; 2) Can be mixed with other powders and liquid for injection ; 3) Widely used in the meat processing industry. Specifications: 1) Protein (dry basis): >90% ; 2) NSI: >88% ; 3) pH: 7.0±0.5 ; 4) Moisture: ≤7.0% ; 5) Ash: ≤6.0% ; 6) Coliform group: negative ; 7) Total bacteria: <20,000/g ; 8) Storage: 12 months under 20oC. |
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Soy Protein Isolate
It is high quality protein made from high quality pollution-free non-genetically modified soybean as raw materials with the protein content exceeding 90%, featuring high protein content and low cholesterol. At present, isolated soybean protein is mainly in four varieties: Gelatin type, emulsified type, rolled type and dispersed type. The isolated soybean protein product of the company is a kind of food additive, widely used in meat products, dairy products, flour products, drinks, children's food, candy, instant foodstuff, frozen food and dozens types of modern health food products. Product Group: Soy Protein Isolate |
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Soy Protein
Sell soy protei isolate, protein content 90%, soy protein concentrate, protein content 68%min, texture soy protein, protein content 50%min defatted soy flour, protein content 50% minm the products are made of ngm - non gene miodified soybean origin of China Product Group: Soy Protein |
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Soy Protein Isolates
Features: 1) Rich in protein and amino acid ; 2) Cholesterol, sugar and fat free ; 3) Suitable for making health food, nutrition food, vegetarian food and TVP bars. Specifications: 1) Min. protein: 90% ; 2) Min. NSI: 88% ; 3) PH: 7±0.5 ; 4) Max. moisture: 7% ; 5) Max. ash: 6.0% ; 6) Max. fat: 0.5% ; 7) E-Coli: negative ; 8) Salmonella: nil ; 9) Max. standard plate count: 20,000/g Product Group: Soy Protein Isolate |
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Soy Protein
Our soy protein products include the following types: 1) Isolated soy protein (normal type) ; 2) Isolated soy protein (injection type) ; 3) Concentrated soy protein (normal type) ; 4) Concentrated soy protein (functional type) ; 5) Textured soy protein Product Group: Soy Protein |
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Textured Soya Protein
Textured Soya Protein is defatted soya flour that has been processed and dried to give a substance with sponge-like texture when re-hydrated. It is used to make vegetable food products or is used as a meat extender and can be transformed in to a meat substitute to Sausage, Hamberger. Soya protein provides high quality protein ; contains no fat, no cholesterol with high fiber content. Adding Soya protein to ground beef or Sausage decreases the calories density of the meat making it more acceptable in a weight loss program. |
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Soybean Protein
Soybean protein features: 1) Soybean protein powder ; protein (N*6.25)>55% ; NSI (nitrogen solubility index) >80%. 2) Soybean protein concentrated ; protein (N*6.25)>65% ; NSI>80%. 3) Soybean protein isolate / SPI. We supply 4 different types of SPI: gel agglutinative, emulsificative, gel agglutinative / emulsificative and injection type. Protein (N*6.25)>90%. NSI (nitrogen solubility index) >88%. |