isolate protein soy

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

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 .

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

NON GMO 90% emulsion grade ISP

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

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 .

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

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

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

??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

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 ...

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

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

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

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

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

Protein(Dry basis,N*6.25,%): ≥68.0

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

Solubility
Emulsification
Gelation
Water binding
Whipping/foaming...

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

ISOPRO 516B is a highly dispersible, calcium-fortified isolated soy protein. Heated aqueous
dispersions exhibit a low viscosity.

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

ISOPRO 510B is a highly versatile soy protein isolate for wide variety of applications. Because of high dispersing properties with lecithin fortified.

NON GMO 90% beverage grade ISP

Features:
1) Appearance: yellowish powder
2) Raw material: natural GMO-free soybeans
3) Specification (assay): 40%, 80%, 90%
4) Shelf life: t