Dairy Soy IsolateProduct description Soy protein isolate is a product with a protein content in dry weight of at least 85%. Dispersion properties and high content of lecithin make it possible to use it in the production of dairy products and beverages. The powder does not form dust, has a neutral taste and high nutritional value. Soy protein isolate is made from raw materials that have not been genetically modified, complies with EU 90/220 / EEC, Article 2 and Sanpin 2.3.2.1078, contains soy protein, which is not contains sucrose, fats and fibrous inclusions. Scope of destination soy protein isolate is used as an increase in protein content: In the dairy industry in the production of: whole milk products (sour cream, pasteurized milk, kefir, fermented baked milk, yogurt), cottage cheese and curd products, condensed foods, drinks .Soy protein isolate is used as a stabilizer: in reckless and processed cheeses. In the oil and fat industry in the production of: spreads, mayonnaises, sauces. Functional technological properties: High degree of hydration - 1:6; The moisture-binding and fat-emulsifying ability of the protein is: - 1:6:6 (Protein: Water: Fat) with a cold emulsion method - 1:6:9 (protein: water: fat) with a hot emulsion method. High protein solubility; Storage Conditions Protein isolate should be stored at temperatures between 0 and 25°C and relative humidity no higher than 85%. The shelf life is 12 months, provided that the packaging is intact and the necessary storage conditions are observed. Kraft packaging - bags with a polyethylene lining, net weight 20 kg