Isolated soy protein

Raw Materials: high quality Non-GMO soybean Ingredients: high quality low-temperature defatted soybean flakes, soybean phosphatide Application: high-temperature meat products, minced ham sausages, emulsified sausages. Characteristics: -Good water preserving capability to preserve water and gravy of meat products, keep the taste and flavor of meat products; enhance water absorption of baked food and pastry, hold water of food, reduce shrinkage and prolong its freshness period. Good gel agglutinative property to hold water, flavor and sugar of food by gel texture of protein; give products better elasticity, improve texture and slice up capability of products. Good emulsification to accelerate the forming of oil-water emulsion, prevent oil droplets from massing, stabilize the state of emulsification. This can increase the output rate of products. - After sprinkle of phosphatide, the product has very good hydrophilicity and good solubility.