textured soy protein

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

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

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

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

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

??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

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 .

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

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

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 .

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

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

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

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 with 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
5.Low content of ash

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

Texture Soybean Protein is made from good-quality and NON-GMO soy. They are excellent materials for meat and non-meat vegetarian products.

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

??Texture Soybean Protein is made from good-quality and NON-GMO soy, with good sop function, grease-retain and fiber structure. It is tasted like meat

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

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

Textured Vegetable Protein (TVP)
also known as Textured Soy Protein (TSP) or Texturised Vegetable Protein, is a meat substitute made from Non

Textured soy protein processing line uses soybean powder and peanut