Isolated Soy Protein Powder (200g)
RM26.00
✓ Consist more than 90% Protein concentration
✓ Extract from NON-GMO soy flake
✓ High-quality process (HACCP and FDA certificated)
✓ No artificial additive, preservatives, colour or flavour used
✓ Good Taste with smooth mouth feeling
What Is Isolated Soy Protein Powder (ISP) ?
To obtain isolate soy protein (ISP), soy protein from soybean are extracted and isolated, hence ISP will have higher protein content with about 90% of it being globulin protein and 5% of it being albumin. Hence, ISP is one of the well-known plant-based protein that is common used to replace animal protein.
Apart from that, ISP is low in sodium content, high calcium content and consist of no cholesterol, hence being a healthy choice of supplement to improve protein content and health.
Product Description (Isolated Soy Protein Powder)
Our Isolated Soy Protein (ISP) is made from high-quality, NON-GMO soy flake originated from Northeast of China. It undergoes strict processing and using advanced technology which involves selection, extraction, isolation and spray drying.
Our ISP has good taste with smooth mouth feeling, furthermore, it consists more than 90% protein content and 18 kinds of amino acids which is important for our health.
It has characteristics of low viscosity, good stability in water solution and performs instant solubility in cool and hot water, hence having various applications such as suitable to be used in sports and health supplement protein drinks.
Additional information
| Weight | 0.2 kg |
|---|
Product’s Profile
Composition Yellow Soybean
Appearance Powder
Colour Light yellow colour
Flavour Flavour of soybean peptide powder
Aroma Soy protein aroma, without peculiar smell
Molecular Size 100 mesh
Solubility High solubility in water
Suitable For All ages and vegetarian
Application
Healthy Food And Beverage
Sports drink
Milkshakes
Health supplements requiring high protein content
Bakery / Pastry
aid in form formation and form stability when making bread,
adding not more than 5% of ISP to the dough will aid in dough rising, thus increase in size and enhance dough and bread colour.
Similar to noodles, adding about 2 to 3 % of ISP can enhance noodles tensile strength and elasticity, hence avoid break of noodles when cooking.
