| ≥1 piece |
Detailed introduction to Isolated Soy Protein:
Application
- 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 period.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 rate of products.
- After sprinkle of phosphatide, the product has very good hydrophilicity and good solubility.
- make emulsified colloid according to the ratio of 1:4:4, put into ground meat proportionally.
- put the product into ingredients in the ratio 3%-5% and tumbling together.
- when used in tumbling products, the ISP powder can be added directly and be tumbled together with other supplementary materials.
- when used in high-temperature ham, ISP can be hydrated with cold water first, then added together with animal fat
Packing: 25 kg/bag
Origin: China