Soy protein isolate:

1. Product characteristics: It has high gel elasticity and water holding capacity, as well as low viscosity and low foaming properties. Easily disperses in water and other liquid systems.

2. Application direction: high and low temperature meat products, surimi products, emulsified sausages, vegetarian food, and ham;

3. Functional characteristics: improve the hardness of meat products, enhance the meat-eating feel of meat products, reduce the secondary sterilization yield, and increase the yield of dairy products;

4. Recommended usage methods: a. Dry powder addition method: directly add powdery gel protein isolate into the product system;

b. Emulsified gel method: Powdered protein isolate and an appropriate amount of water and fat are used to form an emulsified gel through a chopping machine and added to the product system. c. Aqueous solution method: add powdered protein isolate and appropriate amount of water to form a gel through a chopper and add it to the product system;