- Good water preserving capability to preserve water and gravy of meat products, keep the taste and flavor of meat products; enhance water absorption of baked food and pastry, hold water of food, reduce shrinkage and prolong its freshness period. - Good gel agglutinative property to hold water, flavor and sugar of food by gel texture of protein; give products better elasticity, improve texture and slice up capability of products. - Good emulsification to accelerate the forming of oil-water emulsion, prevent oil droplets from massing, stabilize the state of emulsification. This can increase the output rate of products. - After sprinkle of phosphatide, the product has very good hydrophilicity and good solubility.
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Trade Leads Directory -> All Trade Leads -> Food -> Food Ingredients -> Isolated soy protein-YX2001
