isolated soy protein

NON-GMO products
used in the meat products ,such as sausage,ham ,solid beverage ,dairy ,baked flavor ,Nutritional products

ISOLATED SOY PROTEIN GEL TYPE
Excellent gelification, good solubility and anti-dust effect; can improve texture and slicing, raise product yield-rati

NON-GMO products
used in the meat products ,such as sausage,ham ,solid beverage ,dairy ,baked flavor ,Nutritional products

Solubility
Emulsification
Gelation
Water binding
Whipping/foaming...

SPI is a product with the protein content exceeding 90% ,has good function of f\gel and emulsification and contains multiple amino-acid and vitamin .

Isolated Soy Protein YX2001 Emulsion 1:5:5
Application: high-temperature meat products, minced ham sausages, emulsified sausages.
Ch

Protein:MIN:90PCT
Moisture:MAX 7PCT
NSI:MIN 90PCT
PH:6.5-7.5
ASH:MAX 5PCT ...

1.Low viscosity
2.No bubble
3.High soluble and dispersible
4.Good emulsification and water retention
5.A certain degree of gelification.

1.HACCP
2.ISO22000
3.ISO9001
4.HALAL
5.KOSHER...

Isolated Soy Protein YX2001 Emulsion 1:5:5
Application: high-temperature meat products, minced ham sausages, emulsified sausages.
Charac

1.Excellent emulsification ability
2.Superior gelification
3.Superior water retention ability
4.Enhance flavor
5.Improve structure of product

it is made from high quality Non-GMO soybean, produced through peel, degrease, extraction, expanding, high-temperature and high press, widely used in

1.Non-beany flavor
2.High soluble
3.High dispersible
4.dissolved rapidly
5.Dissolved stability...

??Our Concentrated Soybean Protein is similar with ISP in function, and then it can replace Isolated Soy Protein. But it has lower price, so it can he

1.Excellent gelification
2.Good emulsification
3.Comnined water ability
4.High solubility
5.Low content of ash

Excellent gelification, good solubility and anti-dust effect; can improve texture and slicing, raise product yield-ratio and reduce product costs.

ISOPRO 510A is our new soy protein isolate with higher viscosity and gel strength, it can help meat processors to achieve good and stable emulsion .

It is made from high quality Non-GMO soybean, produced and designed for application in the nutritional food, dairy industry, health-care foods, bevera

1.Low viscosity
2.No bubble
3.High soluble and dispersible
4.Good emulsification and water retention
5.A certain degree of gelification.

1.Excellent gelification
2.Good emulsification
3.Comnined water ability
4.High solubility
5.Low content of ash

Protein(Dry basis,N*6.25,%): ≥68.0

NON GMO 90% emulsion grade ISP

Concentrated Soy Protein
1. Highly viscosity and easily dispersible
2. NON-GMO
3. Food Grade

1.Excellent gelification
2.good emulsification
3.comnined water ability
4.high solubility with low content of ash

Our Isolated Soy Protein are derived from the finest NON-GMO raw materials, they are specially designed for use within the meat, poultry, fish process

1.Excellent gelification
2.good emulsification
3.comnined water ability
4.high solubility with low content of ash

???Our high quality of Isolated soybean protein , the protein content of which is over 90%, is made from non-GMO soybean. It is easily digested and ab

Soya Protein
1. Water binding
2. Made from Non-GMO soybean materials;
3. Non-dusty
4. High functionality

Isolated Soy Protein YX2001 Emulsion 1:5:5
Application: high-temperature meat products, minced ham sausages, emulsified sausages.
Charac

It is made from high quality Non-GMO soybean, produced and designed for application in the nutritional food, dairy industry, health-care foods, bevera