Isolated Soy Protein, ISP (Emulsion type)
$0.00Price
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
Characteristics:
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).
Packing:
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