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PurePro® Soy 90F-GX
PurePro® Soy 90F-GX is a non-GMO, highly functional, isolated soy protein with high viscosity and gel strength. This product is used for emulsion meat applications. Its characteristics allow processors to achieve stable emulsions, reduce fat and cook loss, and improve sensorial properties 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
Other characteristics
- Brand
- PurePro
- Features
- Emulsifying, High Gel Strength, Low Viscosity
- Functions
- 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
- 18 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
- Emulsifying
- High Gel Strength
- Low Viscosity
- Food Ingredients Functions
- Gelling Agent
- Protein Source
- Certifications and Compliance
- Halal
- Kosher
- Food and Nutrition Applications
- Emulsified Processed Meat
- Meat Substitutes
- Processed Meat Products
Technical data
Table 1 of 4
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Moisture | max. 7 | % |
| Protein (Dry Basis) | min. 90 | % |
Table 2 of 4
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 375g |
Table 3 of 4
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 | 0.8 | 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 4 of 4
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 |
