soybean protein isolated

Isolated Soy Protein YX4000-- Nutrition
Applicant :Solid beverage ,health recombination production ,enhance nutrition ,stable quality and

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

Isolated soy protein

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

China Hot Selling Extruded Isolated Soya Protein Process Line
 
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Active Ingredient: protein
Test Method: protein
Appearance: Light cream
Specification: 80%

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

Isolated Soy Protein YX2001 Emulsion 1:5:5
Application: high-temperature meat products, minced ham sausages, emulsified sausages.
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Be made from high quality Non-GMO soybeans,Non-beany flavor,high soluble and dispersible,dissolved rapidly,dissolved stability,not easy to layer.

Isolated Soy Protein YX4000-- Nutrition
Applicant :Solid beverage ,health recombination production ,enhance nutrition ,stable quality and

Excellent emulsification ability,superior gelification and water retention ability,to enhance flavor and improve structure of product.

ISOLATED SOY PROTEIN EMULSION TYPE
Excellent emulsification and lower production cost; can improve product yield ratio, enhance the volume of fat an

Introduction:</sp

ISOLATED SOY PROTEIN DISPERSION TYPE
Non-bean flavor, highly soluble and dispersible, dissolved rapidly and steadily.

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

ISOLATED SOY PROTEIN INJECTION TYPE
Good solubility and dispersed well in meat

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

Low viscosity,no bubble,high soluble and dispersible,good emulsification and water retention,with a certain degree of gelification.