Soy protein isolates have a wide range of applications in the meat industry, beverage industry, flour products, bean products industry, and snack food industry due to their excellent nutritional properties as well as good functionalities such as gelation, water absorption, and emulsification. According to incomplete statistics, there are currently over 12,000 products worldwide that contain soy protein.
The product is primarily used in foods such as ham sausages, emulsified sausages, granular sausages, quick-frozen prepared foods, textured protein, and tissue protein, exhibiting high water and oil retention as well as emulsifying properties.
The product is primarily used in sausages, rice-meat dumplings, frozen prepared foods, surimi products, meat products, snack foods, etc. It exhibits high water and oil retention, as well as excellent gelation properties.
The product is primarily used in meat injection products such as brined ham and bacon, as well as extruded products like nutrition bars and cereal bars. It features low viscosity and high dispersibility.
The product is primarily used in meat products, surimi products, flour products, plant-based products, etc. It features white color, good dispersion, and strong gelation.
The product is primarily used in high-protein tofu, dried tofu, vegetarian food, surimi products, quick-frozen prepared food, textured protein, and other products. It features high water absorption and high gelation properties
The product is primarily used in plant protein beverages, dual protein beverages, high-protein meal replacement beverages, sports drinks, and specialized medical foods. It features excellent flavor, good solubility, stability, and low viscosity.
The product is primarily applied in various fields such as solid beverages, protein powders, meal replacement powders, dairy products, sports drinks, health supplements, infant formula milk powder, plant-based protein drinks, and dual-protein drinks. It possesses characteristics such as good flavor, rapid water affinity, excellent dispersibility, superior mixing and dissolving properties, strong solubility, low or high foam with stable foam, and overall superior stability.
The product is primarily used in nutrition bars, energy bars, and fermentation. It features low viscosity and high dispersibility Characteristics.
The product is primarily used in culture media, soy peptides, fermentation products, hydrolyzed protein products, etc. It features high utilization rate.
