Shijiazhuang Yuanchem Imp. & Exp. Corp. Ltd.

home products Food Additive soy protein isolate

soy protein isolate

Product Details:

Form Liquid, Powder
Primary Ingredient protein
Certification HACCP, KOSHER, ISO
color yellowish
Shelf Life 2years
Weight (kg) 20
Packaging Bag
Grade 4
Fineness (%) 20
Style Dried
Effects improve the product protein contents
Category Nutrient Additives
Place of Origin Shandong, China (Mainland)
Brand Name yuan
Model Number fcc grade

Payment & Shipping Terms:

Minimum Order Quantity: 6 Metric Ton
Price: FOB qingdao USD 1920~2290
Packaging Details: Packing: 20kg/ paper plastic compound bag.
Delivery Time: 3-4 weeks after receiving orders
Payment Terms: L/C,D/P,T/T,Western Union
Supply Ability: 100 Metric Ton per Quarter

Detailed Product Description


soy protein isolate

It is the outcome that soybean protein gets by that the enzyme changes nature,the dissolubility having improved soybean protein greatly.

usaged: It develops than amino acid and protein are easier to digest beneficial within the human body fungus physiology activity and growty such as absorbing,promoting the lactobacillus,pair ofbranch bacilli;Be used for formula milk powder and protein drink being to be able to improve the product protein contents,can increase the product nutrition function factor.
Product characteristic
Product resolving nature height,resolving liquid is checked very smoothly by foreigh substance machine;5%aqueous solution,has dispersing a stability very well.

Use and property
1.Formula milk powder,may add the product 5%- 10%.
2.Protein drink,may add the product 5%-8%.

soy protein isolate soy protein isolate

Send your message to this supplier
« Prev Product 1 2 3 4 5 6 7 ... Next Product »

Other Products from this Supplier

Company Info

Shijiazhuang Yuanchem Imp. & Exp. Corp. Ltd.
[China (Mainland)]
[Verified Member]

City: Shijiazhuang
Province/State: Hebei
Country/Region : China (Mainland)

Business Type:Manufacturer, Trading Company

View Contact Details

Email this page Bookmark this page Print this Page