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Food and Beverage
What is NSI?
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4 Replies
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NSI is Nitrogen Solubility Index that expressed how much of soy protein is soluble in water. The high NSI is less heat treatment and can affect emulsification and water binding properties
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Good info
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Good
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<strong data-start=”107″ data-end=”142″>NSI = Nitrogen Solubility Index
It is a <strong data-start=”152″ data-end=”217″>measure of the percentage of protein that is soluble in water in a food ingredient (usually soy or dairy proteins).
<b data-start=”273″ data-end=”301″><strong data-start=”277″ data-end=”301″>Why is it important?
<ul data-start=”302″ data-end=”527″>Indicates <strong data-start=”314″ data-end=”333″>protein quality and <strong data-start=”338″ data-end=”355″>functionality
Helps evaluate <strong data-start=”375″ data-end=”401″>protein dispersibility in beverages
Used to choose the right protein for <strong data-start=”456″ data-end=”521″>instant drinks, shakes, infant formula, bakery, meat products, etc.
<b data-start=”529″ data-end=”556″><strong data-start=”533″ data-end=”556″>How is it measured?
<ul data-start=”557″ data-end=”674″>Protein is mixed with water
The soluble fraction is separated
Percentage of soluble protein = <strong data-start=”661″ data-end=”674″>NSI value
<b data-start=”676″ data-end=”715″><strong data-start=”680″ data-end=”715″>Typical ranges for soy proteins
<ul data-start=”716″ data-end=”906″><strong data-start=”718″ data-end=”739″>High NSI (80–90%) → good for beverages
<strong data-start=”765″ data-end=”788″>Medium NSI (50–70%) → used in bakery & meat applications
<strong data-start=”830″ data-end=”848″>Low NSI (<40%) → limited solubility, used where gel or texture is needed
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