| CAS No.: | 9010-10-0 |
|---|---|
| Formula: | C12h12n2o3 |
| EINECS: | 232-720-8 |
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| CAS 9010-10-0 | Molecular weight 232.235 |
| density 1.3±0.1 g/cm3 | Flash point 216.9±29.6 °C |
| Molecular formula C12H12N2O3 | Boiling point 435.0±48.0 °C at 760 mmHg |
| "Soy protein is a plant protein, its amino acid composition is similar to milk protein, only slightly lower methionine, other essential amino acids content is relatively rich, is a plant protein. In terms of nutritional value, it can be compared with animal protein, and it is also closest to human amino acids in genetic structure, and it is the most nutritious plant protein. Soybean protein has the incomparable advantages of animal protein. Although soybean protein has less methionine and does not contain cholesterol, its unique physiological active substance -- isoflavone has the effect of lowering cholesterol. Soy protein isolate can be used in various foods to improve protein content, and provide soy protein food processing characteristics, nutrition and health functions. Meat products: Soy protein isolate can be used in meat products to not only improve meat quality and structure, increase flavor, but also increase Protein content. Dairy products: Soy protein isolates used in formula and various forms of dairy products. Flour products: No more than 5% of the protein is separated from the production, which can increase the volume of the bread, improve the skin color and extend the shelf life. When processing noodles, add 2-3% protein to separate it, which can reduce the crushing rate, improve the yield of noodles after cooking, and the color is good, and the taste of noodles is similar to flour. Beverages, nutritional foods, fermented foods: Soy protein isolate can be used in beverages, nutritional foods, fermented foods, etc., can improve the protein content of foods, and provide soy protein with nutritional and health functions: reducing serum cholesterol, preventing cardiovascular and cerebrovascular diseases. |
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