| ≥1 piece |
It is a lecithinated Soy Protein produced from Natural GMO-Free soybean with IP certification. It has good gelling strength by water-hydration, and it is a excellent emulsifying agent, providing homogenous heat stable emulsion. It is applied by method of 'bowl-chopping & mixing, homogenizing & emulsifying '
Application:
Processed Meat Products:
It is used as binders, emulsifiers, enhancing the nutrition value, improving the structure, increasing the yields, reducing the cooking losses. Most application in processed meat products are: emulsified meat products (bologna, frankfurters, salami, miscellaneous sausage, luncheon loaves, canned luncheon loaves, seafoods etc) and coarsely ground meat products (meat balls, patties, pizza toppings, school lunch / military, seafood ect)
Applied in canned meats:
It is resulted in pleasing uniform texture structure without fat leakage & separation.
Poultry Products:
It is used to bind comminuted poultry meat cuts and trimmings, to make pressed loaves and poultry rolls, nuggets, patties.
Seafood products
There are comminuted gel-like seafood products based on a minced fish flesh ingredient called Surimi. Soy protein isolate has been used to replace amount of surimi, traditional quality maintained, textural property controlled and protein content increased.
In bakery products
In bakery products, such as bread and rolls, cakes and cake mixes, pancake and other baking mixes, soy protein isolate is used partially or completely as non-fat milk replace, for economical, functional, as well as, nutritional purpose.
Pasta products
In Pasta Products, such as macaronl, spaghetti etc, soya protein isolate is used to increase the nutritional property and to promote the firmness during the cooking period.