Gel-Type Soy Protein Isolate
Protein ≥90% | ISO 22000 | Gel Value ≥20g
Model: J7501 | Protein ≥90% | Gel ≥20g
What this product helps evaluate
- Restructured Ham & Roast Meat: Poor sliceability, low yield
- Imitation Seafood: Lack of elasticity, poor bite
Request COA, TDS, SDS/MSDS or a sample before supplier qualification, formula trials or production scale-up.
Product Specifications
| Product Form | Light yellow powder (J7501) |
| Protein Content | ≥90% (Dry basis) |
| Moisture | ≤7.0% |
| pH Value | 7.0 ± 0.5 |
| Gel Value | ≥20g |
| Water Soluble Nitrogen Rate | ≥90% |
| Total Bacterial Count | ≤30,000 cfu/g |
| Coliforms | Negative |
| Certifications | ISO 22000 |
| Packaging | 25kg Kraft Bag |
| Storage | Sealed, moisture-proof |
Applications & Pain Points
Restructured Ham & Roast Meat
Pain Point
Poor sliceability, low yield
Recommended Product
J7501
Dosage
2%-4% direct powder addition
Technical Effect
Forms stable 3D gel network, improves sliceability and water retention
Imitation Seafood
Pain Point
Lack of elasticity, poor bite
Recommended Product
J7501
Dosage
Added during low-temp chopping
Technical Effect
Enhances elasticity and gel strength
Emulsified Sausages
Pain Point
Fat separation, high cooking loss
Recommended Product
J7501
Dosage
As formulated
Technical Effect
Excellent emulsification, increases yield