Product List (Total 10 Products)
Isolated Soy Protein which protein content is 90% produced with non-GMO soybean.
The main technical indexes is following:
Protein content(dry basis): 90%min
Gel Value: ...
Last Updated: May 28, 2011
It Is Produced With Natural & Non-polluted Gmo-free Soybean. Its Prominent Functionality Includes: Solubility, Water & Oil-holding, Emulsification, Gelation, Vesicant And ...
Last Updated: May 28, 2011
It Is Produced With Low-temperature Soybean Cake Through Multiple Working Procedures Of Finely Filtering, Degreasing, Free-offensive Smell, Killing Bacteria And Micro-shatter, ...
Last Updated: May 28, 2011
Textured soy protein with high protein content and low fat has similar structure and toughness to meat, fress & tender taste, and can be easily added with other flavor. So it is ...
Last Updated: May 28, 2011
It Is Produced With Low-temperature Soybean Cake Through Multiple Working Procedures Of Finely Filtering, Degreasing, Free-offensive Smell, Killing Bacteria And Micro-shatter, ...
Last Updated: May 28, 2011
Isolated Soy Protein which protein content is 90% produced with non-GMO soybean.
The main technical indexes is following:
Protein content(dry basis): 90%min
Gel Value: ...
Last Updated: May 28, 2011
Isolated Soy Protein which protein content is 90% produced with non-GMO soybean.
The main technical indexes is following:
Protein content(dry basis): 88%min
pH: 6.5-7.5
...
Last Updated: May 28, 2011
It Is Produced With Natural & Non-polluted Gmo-free Soybean. Its Prominent Functionality Includes: Solubility, Water & Oil-holding, Emulsification, Gelation, Vesicant And ...
Last Updated: May 28, 2011
Textured soy protein with high protein content and low fat has similar structure and toughness to meat, fress & tender taste, and can be easily added with other flavor. So it is ...
Last Updated: May 28, 2011
Isolated Soy Protein which protein content is 90% produced with non-GMO soybean.
The main technical indexes is following:
Protein content(dry basis): 88%min
pH: 6.5-7.5
...
Last Updated: May 28, 2011
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