Feed Additive Concentrated Soy Protein Used in Feed of Piglets Aquatic Products and Calves

• Texture: Soft
• Taste: Neutral
• Shape: Powder
• Flavor: No Other Odor
• Feature: Normal
• Transport Package: 25kg Bag
• Model NO.: HI
• Specification: 25kg bag
• Trademark: HISEA
• Origin: China
• HS Code: 210610
• Production Capacity: 5000mt/Year

Product Description

PRODUCT CHARACTERISTICS

Soy protein concentrate is a brand new functional protein developed by the company with introduced internationaladvanced production technology and equipment made in the U.S. with high-quality non-genetically modified soybeansfrom Northeast China as raw materials. The technical process of peeling,embryo removing, low-denatured defatting.alcohol leaching purification, function improving, etc. ensures high gelation and high dispersion.

Functional soy protein concentrate has excellent water retention, oil retention, and thus is flexible, and canbe directly added to the emulsified meat mash. lt is resistant to freezing. It may be applied to protein additon for frozenmeatballs and seafood after it is defrozen.Functional soy protein is different from other defatted soy products. Theimproved protein molecules expose the interacting genes, i.e. hydrophilic genes and hydrophobic genes hidden in theglobulin, which greatly increases the functions of the protein molecules, i.e., emulsification, oil absorption, water retention,gelation and adhesion, etc. The functions of a protein molecule may be increased by 1.2 to 1.5 times of those of theunmodified protein molecule.

PRODUCT SPECIFICATIONS

Protein:	≥68%
Ash:	≤6.0%
Moisture:	≤8.0%
Fat:	≤1.0%
Total fiber:	≤3.5%
Nitrogen dissolution index	≤75%
Total number of colonies:	≤30000cfu/g
Escherichia coli:	≤30MPN/100g
Pathogen:	Not Detected

1.In application to meat products, functional soy protein concentrate has a good water retention, oil retention, gelationand emulsification. It is comparable to functions of soy protein isolate (even more than soy protein isolate), and its price is4000-5000 yuan/ton lower than that of soy protein isolate. lt brings good price advantages.

2.Functional soy protein concentrate has good functionality. lt can considerably improve the quality of meat products,improve finished product yield, significantly improve the economic benefits of meat processing firms.

3.Soy protein isolate undergoes acid or alkali modification, resulting in large quantties of NaCl, which is harmfulto human health. Functional soy protein concentrate produced with alcohol leaching modfication process is a salt-freeproduct. lt has extensively applications. It is a high-quality health product.

4.The use of functional soy protein concentrate is very simple, like soy protein isolate. In addition, functional soyprotein concentrate contains no soybean smell thanks to the special alcohol leaching modification process. The top limit ofuse is much higher than that of soy protein isolate.