PRODUCT INTRODUCTION
Emulsibility
Soy Protein Isolate is a surfactant that reduce the surface tension of water and oil as well as water and air.Easy to form a stable emultion.In the production of baked food,frozen foodand soup food,adding soy protein isolate can make the product stable.
Oil Absorbency
When added to meat products,soy protein isolate can form emulsion and gel matrix to prevent fat from moving to the surface,thus playing a role in promoting fat absorption or fat binding,reducing the loss of fat and juice in the processing of meat products,and helping to maintain the stability of appearance. The oil absorption of soy protein isolate is 154%.
Raw Materials & Applications
It is made from high quality NON-GMO soybean,produced and designed for application in emultion type high-temperature sausage,low temperature meat products such as Western-style sausage/kish,frozen products(e.g.meat balls,fish balls),can foods,baking products,flour products,confectionary,cakes and aquatic products etc.
OVERVIEW
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