Hot Selling Soy Protein Isolate CAS 9010-10-0 with Good Price

Min.Order: 500

Product origin: Dalian, Liaoning, China

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US$ 3.9 ~ 5.5

Description

Pea protein is a high-purity pea protein isolate, all made from non-genetically modified peas as raw materials, extracted and
separated by biotechnology.

It can preserve the functionality of pea protein, retain the natural color and taste of pea protein, and does not add any chemical
substances. , The protein content is as high as 85%

Pea Protein - Different Spec for Different usage:

1.Pea Protein Powder (General Grade)
For Health Drink, Solid Beverage,Nutrition BarNon Allergen, Non GMO, Neutralntaste, Clean label, No Cholesterol, Amino-acid score PDCAAS in high level

Items	Specifications
Color	Light yellow or milk White dry and loose powder
Protein (dry basis)	80% 85%
Total bacterial Count	≤30,000 CFU/g
Ash content	≤6%
Coliforms (	≤30 CFU/g
Smell	Own flavor without peculiar smell
Dietary Fiber	≤5%
Mould & Yeast	≤200cfu/g

2.Pea Protein Powder (Mild Enzymolysis)
For injection meat or roll over meat productsWith special Enzymolysis technique, to keep the neutral taste, compare with normal pea protein,
it is very less bitter and astringent taste, easy to soluble in the water, can keep protein liquid more stable.

Items	Specifications
Protein (dry basis)(%)	80% min or 85% min
Moisture (%)	8% max
Total Carbohydrates (%)	10% max
Dietary Fiber (%)	5% max or 4% max

3.Pea Protein Powder (High Water Retention)
For Ice-cream, Cakes, Bakery,High fat food, High water retention food
This protein water retention can get more than 1:3.5

Items	Specifications
Moisture (%)	8% max
Ash(%)	6% max 5% max
Protein (dry basis)(%)	80% min or 85%min
Total Carbohydrates (%)	Total Carbohydrates (%)
Dietary Fiber (%)	5% max or 4% max
TPC (CFU/g)	≤30000
Coliforms (CFU/g)	≤30

4.Pea Protein Powder (High Gelation)
For ham,sausage, meat products, Pulp, flour food, nutrition bar, bakery, etc.
This protein can getgood geliness, can make meat more elastic, give more better taste. Also can keep more water and

oil, and emulsify is very good,can get high products yield, reduce process cost, also make long time shelf-life.

Items	Specifications
Moisture (%)	8% max
Ash(%)	6% max or 5% max
Protein (dry basis)(%)	80% min or 85% min
Total Carbohydrates (%)	10% max
Dietary Fiber (%)	5% max or 4% max
TPC (CFU/g)	≤30000
Coliforms (CFU/g)	≤30

5.Pea Protein Powder (Granulation)
Good food basis raw material more suitable for food materials such as solid drinks.

1.The granulation process brings good dispersibility to pea protein powder. The dispersion and soaking time are shortened. Dispersion time is only one-half of general pea protein powder.

2.Eliminate phenomenon of agglomeration of general pea protein powder during process of brewing.Improve speed of brewing;more convenient application

3.Reducing the phenomenon of powder blowing and material loss; making production and processing more convenient and cleaner.

6.Textured Pea Protein (For Fake Meat)

Textured Pea Protein Flakes

Protein content: 60% 70% 80%
Net weight: 10kgs
Shelf-life: 18 months
Availability:conventional and organic

Textured Pea Protein Granular

Protein content: 60% 70% 80%
Net weight: 10kgs
Shelf-life: 18 months
Availability:conventional and organic

Test Item(s)	Unit(s)	Test Result(s)	LOQ(s)
Total fat	g/100g	5.93	0.01
Saturated fat	g/100g	1.53	0.01
Trans fat	g/100g	0.04	0.01
Cholesterol	mg/100g	ND	1
*Moisture	g/100g	11.4	-
Dietary Fiber	%	2.3	-
*Crude ash	g/100g	3.3	-
Protein(as wet basis)	g/100g	64.6	-
*Protein(as dry basis)	g/100g	72.9	-

Calculate Item(s)	Unit(s)	Calculate Result(s)
*Calories	kcal/100g	371
Calories from fat	kcal/100g	53
*Total Carbohydrate	g/100g	14.8