isolated soy protein

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

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

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

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

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

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

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

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

Excellent gelification,good emulsification,comnined water ability,high solubility with low content of ash.