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PurePro® Soy 90F-G
PurePro® Soy 90F-G is a high viscosity, high gel-strength, highly functional protein for emulsion meat applications. Its characteristics enable processors to achieve stable emulsions, reduce fat, and cook loss, improving sensorial and structure in final products.
Product families
Applications
Food & Nutrition — Food
- Meat Substitutes
- Meat Poultry & Seafood
Product Families
Food Ingredients — Functional Additives
- Other Functional Additives
Food Ingredients — Nutrition & Fortification
- Plant Proteins
- Proteins & Amino Acids
Food Ingredients — Texture & Consistency
- Emulsifiers
Other characteristics
- Brand
- PurePro
- Features
High Gel Strength, High Viscosity, Provides Structure, Reduced Fat
- Functions
- Emulsifier, Gelling Agent, Protein Source
- Ingredient Name
- Isolated Soy Protein
- Labeling Claims
- Halal, Kosher, Non-GMO, PDCAA Score 1, Vegan
- Halal
- Kosher
- Non-GMO
- PDCAA Score 1
- Vegan
- Protein Content
- 90.0 %
- Ingredient Origin
- Plant Origin
- Flavor
- Bland
- Markets
- Food & Nutrition
- Shelf LIfe
- 24 Months
- Soluble In
- Water Soluble
- Protein Type
- Protein Isolate
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Country of Origin
- China
- Storage Condition
Recommended shipping and storage temperature not to exceed 24 °C.And <60% relative humidity. 18 months from the date of manufacture when stored at recommended temperatures in unopened
- Packaging Information
- Available Pack Sizes
- Bag - 20 Kg (44.09 Lb)
- Pallet Configuration
- Multiple options available
- Food Ingredients Features
- High Gel Strength
- High Viscosity
- Provides Structure
- Reduced Fat
- Food Ingredients Functions
- Emulsifier
- Gelling Agent
- Protein Source
- Certifications and Compliance
- Directive 178/2002/EC
- EU Compliant
- FDA 21 CFR 170.30
- FFDCA
- GMP
- Generally Recognized As Safe (GRAS)
- Halal
- Kosher
- Food and Nutrition Applications
- Emulsified Processed Meat
- Processed Meat Products
Technical data
Table 1 of 5
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Moisture | max. 7 | % |
| Protein (Dry Basis) | min. 90 | % |
Table 2 of 5
1 row| Characteristic | Value | Unit |
|---|---|---|
| Isolated Soybean Protein | 100 | % |
Table 3 of 5
4 rows| Characteristic | Value | Unit |
|---|---|---|
| Yeast & Mold Count | max. 100 | cfu/g |
| Total Plate Count | max. 10000 | cfu/g |
| Escherichia Coli | Negative | CFU/g |
| Salmonella | Negative | per 375 grams |
Table 4 of 5
18 rows| Characteristic | Value | Unit |
|---|---|---|
| Energy | 363 | Calories/100g |
| Calories (from fat) | 1 | %/100g |
| Total Fat | 1.5 | g/100g |
| Saturated Fat | 0.6 | g/100g |
| Trans Fatty Acids | 0 | g/100g |
| Polyunsaturated Fat | 0.7 | g/100g |
| Monounsaturated Fat | 0.2 | g/100g |
| Cholesterol | 0 | mg/100g |
| Sodium | 1100 | mg/100g |
| Total Carbohydrates | 5 | g/100g |
| Dietary Fiber | 3 | g/100g |
| Total Sugars | 1 | g/100g |
Table 5 of 5
18 rows| Characteristic | Value | Unit |
|---|---|---|
| Aspartic Acid | 11.5 | g/100g of protein |
| Threonine | 3.7 | g/100g of protein |
| Serine | 4.8 | g/100g of protein |
| Glutamic Acid | 21.5 | g/100g of protein |
| Proline | 5.4 | g/100g of protein |
| Glycine | 3.9 | g/100g of protein |
| Alanine | 4 | g/100g of protein |
| Valine | 4.7 | g |
| Isoleucine | 4.6 | g |
| Leucine | 7.6 | g |
| Tyrosine | 3.8 | g/100g of protein |
| Phenylalanine | 5.3 | g/100g of protein |
