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Isolated Soy Protein, ISP (Emulsion type)

Isolated Soy Protein, ISP (Emulsion type)

Our isolated soy protein is made from high quality Non-GMO soybeans. It has been specially produced and designed for application in:

- emulsion type high-temperature sausages
- low temperature meat products such a Frankfurters
- frozen products such as meat balls and fish balls
- canned foods
- bakery products
  • Details


    Excellent water characteristics to:

    - preserve water and gravy of meat products
    - enhance water absorption of baked foods and pastries
    - hold water of food and reduce shrinkage

    Good emulsification to:
    - accelerate the forming of oil-water emulsion
    - prevent oil droplets from massing
    - stabilizing the state of emulsification, thus increasing the output capacity of products, reducing product costs, and making the preserving capability of water and oil 1:5:5 (1 unit of protein can absorb 5 units of water and 5 units of oil or fat).


    In CIQ-inspected Kraft bags lined with polyethylene bags.
    20 kg/bag.

    Transportation and Storage:

    To be stored in a dry & cool place away from sunlight, best kept below 25℃

    Shelf life: 12 Months
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