textured soy protein

Concentrate Soy Protein
Applicant :meat product ,such as hot dog, sausage ,ham and so on ,bake food and vegetarian product
Characteristic

1.Low viscosity
2.No bubble
3.Hgh soluble and dispersible
4.Good emulsification and water retention
5.A certain degree of Gelification

1.Low viscosity
2.No bubble
3.High soluble and dispersible
4.Good emulsification and water retention
5.A certain degree of gelification.

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

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

Isolated Soy Protein YX4000-- Nutrition
Applicant :Solid beverage ,health recombination production ,enhance nutrition ,stable quality and

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

Low viscosity,no bubble,high soluble and dispersible,good emulsification and water retention,with a certain degree of gelification.

Excellent gelification,good emulsification,comnined water ability,high solubility with low content of ash.