Sausage, Bacon, luncheon meat, ham, meat balls, fish balls
Vegetarian foods, bakery foods, quick-frozen foods and pet foods
Characteristics
High gel strength
Recommended Application Method
1, Put Isolated Soy Protein into the ingredients at ratio of 3%-4% and chop together;
2, Chop Isolated Soy protein into hydration lumps at the ratio of 1:4 (Isolated soy protein: water) or emulsion lumps at the ratio of 1:5:5, then put it into the products.
The above methods are only for reference, customers can apply according to its own recipe.