Isolated Soy Protein

Application: High-temperature meat products, minced ham sausages, emulsified sausages.
Characteristics:
- Good water preserving capability to preserve water and gravy of meat products, keep the taste and flavor of meat products; Enhance water absorption of baked food and pastry, hold water of food, reduce shrinkage and prolong its freshness period.
- Good gel agglutinative property to hold water, flavor and sugar of food by gel texture of protein; Give products better elasticity, improve texture and slice up capability of products.
- Good emulsification to accelerate the forming of oil-water emulsion, prevent oil droplets from massing, stabilize the state of emulsification. This can increase the output rate of products.
- After sprinkle of phosphatide, the product has very good hydrophilicity and good solubility.
Packing: 20kg/bag, Paper-plastic bag with lining
Storage:
- prevent goods from rain and humidity during transportation and storage, forbidden to pack or store with other odorants.
- best temperature for storage is below 25Celsius, keep ventilation and dryness.
- shelf life is 12 months.