Lenavax Nutrition
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Our Soy Protein Isolate is specifically crafted for nutrition, energy, and meal replacement bars. Made from selected non-GMO soybeans using cutting-edge extraction techniques, it offers superior gelling, water retention, and binding properties.
It boosts the structure, texture, taste, and nutritional profile of bars while aligning with global clean label trends.
Strong gel-forming ability enhances bar structure. Excellent water/oil retention prevents drying and greasiness, while good binding reduces crumbs.
Neutral taste that complements other flavors. Provides a soft, chewy texture and enhances surface appearance without stickiness.
Highly compatible with syrups, nuts, and grains. Suitable for cold pressing and baking under varied pH and humidity conditions.
| Assay | Specifications |
|---|---|
| Appearance | Light yellow or milky white powder |
| CP (Dry basis) | ≥90.0% |
| Moisture | ≤7.0% |
| Ash | ≤6.0% |
| Fat | ≤1.0% |
| pH Value | 7.0±1.0 |
| Particle Size | ≥96.0% (thru 100 mesh) |
| Salmonella | Negative |
| Staphylococcus | Negative |
| Features | Low Viscosity, High Dispersity |
High-Protein: Add 15-25% for strong gel structure.
Meal Replacement: Add 10-20% for satiety and balanced nutrition.
Sports Energy: Add 12-18% to aid muscle recovery.
Endurance: Add 8-15% with carbohydrates for optimal energy release.
Vegan/Plant-based: Primary protein source (15-25%).
Low-Sugar: Maintains texture while reducing sugar content.
Rigorous safety checks on planting bases select pure non-GMO soybean areas, ensuring raw material purity from the start.
8-stage cleaning and 5-stage peeling remove anti-nutritional factors while retaining essential soybean essence.
The entire chain holds non-GMO IP and professional food safety certifications, ensuring safety from seed to table.
Our ecological food approach utilizes a "Resources - Products - Recycled Resources" closed-loop system. We employ low-temperature desolventizing technology and digital management to lower energy use, setting a benchmark for green development in the plant protein industry.
