Isolated Soy Protein

902 Gel Type

The 902 type protein with a high gel, good emulsification feature, could be used in meat process industry. It has good fat and water bindingproperties, could be reduce producing costs, improve yields, and enhance the eating experience.

FUNCTIONAL FEATURE:High gel, Good emulsification, Excellent water and fat binding properties.

TYPICAL ANALYSIS:

TYPICAL APPLICATION:High temperature meat、Sausage 、Ham、Bakery food

910 Vegetarian Type

The 910 type protein with a medium gel feature, good emulsification and dispersion, could be used in vegetarian food , tofu products.

FUNCTIONAL FEATURES: Good emulsification, Good dispersion properties

TYPICAL ANALYSIS:

TYPICAL APPLICATION:Prepared foods、Vegetarian foods、Tofu products、Surimi foods

920 Injection Type

The 920 type protein with low viscosity , good dispersion, could be inject into the meat products

Functional Features :Low viscosity, Good dispersion

TYPICAL ANALYSIS:

TYPICAL APPLICATION:Ground meat、Injected meat、Bakery foods

950 Dispersion Type

The 950 type protein with excellent dispersion feature, could be used in dairy beverage.

FUNCTIONAL FEATURE:Good dispersion and stability. 

TYPICAL ANALYSIS:

TYPICAL APPLICATION:Soy milk、Dairy beverage、Protein supplements