soy protein isolate 90%

1.It can be used to raise the yield of meat products, check condensation of tiny oil and water drops, prevent fat and water separation, improve the taste and structure, and make the end products have a higher nutritional value and a fine and wet texture with good slicing properties. 3 to 8% of soy protein isolate is normally added to meat paste products.

2.It can be added to such solid drinks as oatmeal, coffee mate, soy milk powder peanut milk powder, cocoa milk powder, walnut milk powder, fermented yogurt, juice milk powder, etc. And dairy products so as to raise the protein content in the end products and increase their nutrition. Quantity of addition: no limits, depending on needs and tastes

3.It can also be added to cold drinks (such as ice cream) to reduce the production costs. Recommended quantity of addition: 3 to 5 %

Raw Materials: high quality Non-GMO soybean
Ingredients: high quality low-temperature defatted soybean flakes, soybean phosphatide
Application: solid beverage and nutritional powder, low-temperature meat products
Characteristics:
1. Good dispersancy, medium viscosity, good instant and soluble property and nondusty.
2. It has certain gel agglutinative property, fully expand and extract mytolin, excellent property of water holding.
3.Good instant property, can be made into injection brine.
4. Improving texture and slice up capability of products.
5.Good hydrophilicity and dissolubility, can evenly distribute throughout the meat products.

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