Isolated Soy Protein (ISP) YX2000
Raw Materials: high quality Non-GMO soybean
Ingredients: high quality low-temperature defatted soybean flakes
Application: High-temperature meat products, minced ham sausages, emulsified sausages and tumbled products.
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 date.
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 capacity of products, reduce product costs, and make the preserving capability of water and oil 1:4:4 (1 unit of protein can absorb 4 unit of water and 4 unit of oil or fat).
- Good liquidity, high viscosity etc.