Soy protein concentrate:

Product features: It has higher emulsification and gel functional properties.

Application directions: health care products, high and low temperature sausages, frozen prepared foods, vegetarian food

Usage method: 1. Dry powder addition method: directly add soybean protein concentrate into the product system. 2. Emulsified gel method: Add the functional concentrated protein and an appropriate amount of water and fat through a chopping machine to form an emulsified gel and add it to the product system. 3. Solution method: The functional concentrated protein and other excipients are prepared into an aqueous solution and added to the product system.

Product functional characteristics: water and oil retention, high temperature stability, freeze-thaw stability, shape maintenance;