Isolated Soy Protein / Spi (Emulsion Grade)

Re: Isolated Soy Protein / SPI (Emulsion grade) ==============================================- Model: DAHONG 90E- Type: Gel agglutinative and Emulsificative type- Description: Soy Protein Isolate is made from NON-GMO soybean and it is a kind of high-quality vegetable protein extracted from defatted soy flakes through removing most of the fat and carbohydrates. It has highly functional, excellent emulsification, emulsion stability, gelling properties and has high viscosity, it is both an effective emulsifier and a moisture binder. Free-dust. - Application: Soy Protein Isolate is the most refined form of soy protein mainly used in meat products enhancing protein content, getting excellent function with its gelling, emulsification, water and fat retention, and improving mouth feel for its chewy texture and bland favor. Suitable for the production of emulsive minced meat & fish products such as all kinds of Ham, Sausage, Meat Loaf, Hot Dogs, Burgers, Patties, Beef, Fish etc.- HS: 21061000
Isolated Soy Protein / Spi (Emulsion Grade)