soybean protein isolated

NON-GMO products
used in the meat products ,such as sausage,ham ,solid beverage ,dairy ,baked flavor ,Nutritional products

ISOLATED SOY PROTEIN GEL TYPE
Excellent gelification, good solubility and anti-dust effect; can improve texture and slicing, raise product yield-rati

NON-GMO products
used in the meat products ,such as sausage,ham ,solid beverage ,dairy ,baked flavor ,Nutritional products

Solubility
Emulsification
Gelation
Water binding
Whipping/foaming...

1.HACCP
2.ISO22000
3.ISO9001
4.HALAL
5.KOSHER...

Isolate soybean protein is a new type functional food additive. This production use China Northeast domestic good-quality NON-GMO soy as its material.

Features:
1) Protein (dry basis,%), (N x 6.25) ≥90.0
2) Moisture (%) ≤7.0
3) Ash (%) ≤6.0
4) Total plate count (cfu/g) X

Isolate soybean protein is a new type functional food additive. This production use China Northeast domestic good-quality NON-GMO soy as its material.

Features:
1) Protein (dry basis,%), (N x 6.25) ≥90.0
2) Moisture (%) ≤7.0
3) Ash (%) ≤6.0
4) Total plate count (cfu/g) X

Features:
1) Protein (dry basis,%), (N x 6.25) ≥90.0
2) Moisture (%) ≤7.0
3) Ash (%) ≤6.0
4) Total plate count (cfu/g) X

Features:
1) Protein (dry basis,%), (N x 6.25) ≥90.0
2) Moisture (%) ≤7.0
3) Ash (%) ≤6.0
4) Total plate count (cfu/g) X

Features:
1) Protein (dry basis,%), (N x 6.25) ≥90.0
2) Moisture (%) ≤7.0
3) Ash (%) ≤6.0
4) Total plate count (cfu/g) X

SPI is a product with the protein content exceeding 90% ,has good function of f\gel and emulsification and contains multiple amino-acid and vitamin .

Features:
1) Protein (dry basis,%), (N x 6.25) ≥90.0
2) Moisture (%) ≤7.0
3) Ash (%) ≤6.0
4) Total plate count (cfu/g) X

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

Our Isolated Soy Protein are derived from the finest NON-GMO raw materials, they are specially designed for use within the meat, poultry, fish process

Isolated Soy Protein YX2001 Emulsion 1:5:5
Application: high-temperature meat products, minced ham sausages, emulsified sausages.
Ch

Heavy Metal Test Method (International standard)
Pb≤1.0mg/kg GB 5009.12-2010
As≤0.5mg/kg GB/T 5009.11-2003
Hg≤0.01mg/kg GB/T 5009.17-20

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

???Our high quality of Isolated soybean protein , the protein content of which is over 90%, is made from non-GMO soybean. It is easily digested and ab

Protein:MIN:90PCT
Moisture:MAX 7PCT
NSI:MIN 90PCT
PH:6.5-7.5
ASH:MAX 5PCT ...

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

Soya Protein
1. Water binding
2. Made from Non-GMO soybean materials;
3. Non-dusty
4. High functionality

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.
Charac

It is made from high quality Non-GMO soybean, produced and designed for application in the nutritional food, dairy industry, health-care foods, bevera

it is made from high quality Non-GMO soybean, produced through peel, degrease, extraction, expanding, high-temperature and high press, widely used in

Isolated Soy Protein YX2001 Emulsion 1:5:5
Application: high-temperature meat products, minced ham sausages, emulsified sausages.
Charac

It is made from high quality Non-GMO soybean, produced and designed for application in the nutritional food, dairy industry, health-care foods, bevera