Country:
China (Mainland)
Business Type:Trading Company
Mobile: 18954221560
Tel: 18954221560
Fax:
URL: http://www.eastchem-cn.com
Province/state: Shangdong
City: Qingdao
Street: No.1581-12,Jinshui Road, Licang, Qingdao,China
Contact SuppliersCAS NO.9010-10-0
East Chemsources Limited was established in 2008, is a professional company engaged in the development of chemical products. In the past of 15 years,through continuous technological innovation and the use of talent introduction advantages, we have achieved rapid development, and has become an international diversified modern chemical enterprise. At present, our products have been exported to more than 80 countries,including food additives, pharmaceutical raw materials, chemical products and personal care
Since the establishment of the company, always adhere to the credibility first, quality first enterprise creed.
Our company is committed to creating a customer-centric, customer-demand-oriented, customer value creation and achievement of customer dreams for the purpose of the service concept, with a broad vision and broad mind, committed to creating good benefits and market operation, to build corporate brand.
Arabella
Whether your project is large or small, whether it needs one, several or all of our disciplines you will find our level of dedication to a quality result to be the same. We are looking forward to your sincere cooperation and participation.
| Soya protein SOY PROTEIN ISOLATE ISOLATED SOY PROTEIN soya protein isolated Isolated Soy Protein protein |
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| CAS | 9010-10-0 |
| EINECS | 232-720-8 |
9010-10-0 - Application
Emulsifying property
Soy protein isolate is a surfactant that can reduce the surface tension of both water and oil as well as that of water and air. It is easy to form a stable emulsion. In the production of baked goods, frozen foods and soups, adding soy protein isolate as an emulsifier can stabilize the state of the products.
Hydration
Soy protein isolate contains many polar groups along its peptide chain skeleton, so it has water absorption, water retention and swelling properties. The water absorption capacity of protein isolate is much stronger than that of concentrated protein, and it is almost unaffected by temperature. During processing, protein isolate also has the ability to retain moisture, with a maximum water retention capacity of 14g of water per g of protein.
Oil absorption
When protein isolate is added to meat products, it can form an emulsion and gel matrix to prevent fat from moving to the surface, thus playing a role in promoting fat absorption or fat binding. This can reduce the loss of fat and juice during the processing of meat products and help maintain the stability of the shape. The oil absorption rate of protein isolate is 154%.
Gel-like
It endows the isolated protein with high viscosity, plasticity and elasticity, making it suitable not only as a carrier for water but also for flavoring agents, sugars and other complexes, which is extremely beneficial for food processing.
Foaming property
Conjunctival property
When the meat is minced, a mixture of isolated protein and egg white is applied to the surface of its fibers to form a film, which is easy to dry, can prevent the loss of odor, facilitate the rehydration process, and provide a reasonable structure for the rehydrated product.
See More Isooctyl stearate Properties
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Handling and Storage
Handling in a well ventilated place. Wear suitable protective clothing. Avoid contact with skin and eyes. Avoid formation of dust and aerosols. Use non-sparking tools. Prevent fire caused by electrostatic discharge steam.
Store the container tightly closed in a dry, cool and well-ventilated place. Store apart from foodstuff containers or incompatible materials.
See More Isooctyl stearate Safety Data Sheet