| ≥1 piece |
Concentrated Soybean Protein takes the non-GMO soybean as raw mater ial, applies the advanced purifying processing flow to. More than 70% of this product is protein, hence it has high solubility, good dispersive ability, emulsibility, gelatification and water retention property. More over, it has low fat content, low sugar and low cholesterol. That make it have the widespread application in the food processing domain.
Meat product: In processing sausage, ham etc. Enhance the protein content, reduce the product fat and the cholesterol, and improve the texture, taste and flavor of the product.
Aquatic product: In fish sausage, fish meat ball, etc. Enhance the protein content, improve the texture, taste and flavor of the product, and reduce the cost.
Baking food: In baking breads, cakes and pastries. Enhance the protein content, improve the texture, taste and flavor of the product, and reduce the cost.
Dairy products: In producing milk powder, coffee, milk powder of soybean. Enhance the protein content, and fortify nutrition.
Beverages: As an ingredients for processing drink with citric acid, coffee, juice, soybean milk.
Ice cream: Substitute defatted milk powder, improve the emulsibility, Delay crystallization of lactose.
Effect:
Improve nutrition structure
Replaces milk, reduces allergic reaction
Reduces the production cost, improve pressure resistance performance, and enhance dietary fiber without damage of quality