Our soy protein isolate is made from non-GMO soybeans and produced through world-leading production technology and world-class equipment. The soybean gel-typeprotein isolate has high gel elasticity, emulsifying property and water retention;the soybean-injected protein isolate has high gel elasticity and water holding capacity, and has the characteristics of low viscosity and low foaming; the dispersed protein isolate is easily dispersed. In water and other liquid systems.
Soy protein isolate is used in the food industry for nutritional (increasing protein content), sensorial(better mouthfeel, bland flavour) and functional reasons (for applications requiring emulsification, water and fat absorption and adhesive properties). Soy protein isolate is mainly used to improve the texture of meat products, but are also used to increase protein content, to enhance moisture retention, and are used as an emulsifier.rin
