| ≥1 piece |
Specification:
SOY PROTEIN ISOLATE (ISP) Character: Neutral taste,smell and fine appearance characteristics. Emulsion capacity relative to the nature of various meat fat and high stability of emulsion performan; Excellent water and fat binding capacity relative to various requirement of meat products; High inherent gelling-forming capacity, high compatibility with other meat complex ingredients and no interaction; 100% pure non-GMO soy protein, no chemical additives,safety to human consumption.
ISP Injection: It is easily dispersible and absorbed in meat through tumbling marine and injection Marine. It is a universal protein used for different meat injection and massage for meat chunk. This type performs very excellent function in Poultry Meat injection due to no yellowish tripe on cross cut after injection，which occupy the dominated position in Chinese market of low temperature processed meat products. Application: Injected Ham, Injected Chicken Leg and Salted meat.
ISP Water-absorption&emulsion: High gelling ability, Absorb water quickly, Strong water absorption . Gelling is firm. Water retention capacity and gelling elasticity is comparatively weak. Function 1:5.5:5.5,water absorption 1:6. Application: Doner,Kebab,Smoked sausage, hot dog, salami, fresh sausage, frozen dumplings，meat balls, fried food and vegetarian sausage.
ISP High emulsion: This type is designed for complex ingredients of low temperature meat due to excellent complex ability, emulsification and permeability. The low gelling, high emulsion, excellent permeability and low content of sodium nitrite lead it excellent compatibility to other complex composition. Application: Ingredients for making high temperature chicken sausage blends, and deep-fried powder for chicken wings.