Soy protein isolate sodium citrate, also known as sodium citrate, chemical formula C6H5Na3O7, molecular weight 258.07, is an organic compound, colorless obliquely columnar crystals, stable in air, soluble in water and glycerol, slightly soluble in ethanol
The Dynamic Duo for Food and Beverage Production
Soy Protein Isolate Sodium Citrate is a popular ingredient used in food and beverage production. It's a combination of Soy Protein Isolate, a highly refined form of soy protein, and Sodium Citrate, a salt that's commonly used as a food additive. Together, they form a dynamic duo that offers many benefits for manufacturers and consumers alike.
To make Soy Protein Isolate Sodium Citrate, Soy Protein Isolate is combined with Sodium Citrate to create a powder that's easy to use in food and beverage production. The combination of these two ingredients provides a variety of benefits that make it an attractive option for manufacturers.
One of the primary benefits of Soy Protein Isolate Sodium Citrate is its ability to act as a stabilizer and emulsifier in food and beverages. When added to products like dairy alternatives, meat substitutes, and nutritional bars, it helps to improve texture, prevent separation, and extend shelf life.
In addition to its functional benefits, Soy Protein Isolate Sodium Citrate is also a good source of protein. Soy Protein Isolate is a complete protein that contains all the essential amino acids, while Sodium Citrate provides valuable electrolytes like sodium and citric acid for better hydration.
Plus, Soy Protein Isolate Sodium Citrate is a plant-based ingredient that can be used in vegan and vegetarian products. This makes it an ideal choice for manufacturers looking to appeal to this growing market.
Overall, Soy Protein Isolate Sodium Citrate is a versatile ingredient that offers numerous benefits for food and beverage production. Its ability to stabilize and emulsify, combined with its protein content and plant-based nature, make it an excellent choice for manufacturers and consumers alike.
