Isolated Soy Protein Emulsion

Isolated soy protein Emulsion type (TW900)

Application: Isolated soy protein emulsion,TW900 is produced from the finest Non-GMO soybean. This emulsion type of isolated soy protein is designed and produced for application in western-style sausages, minced ham and other western-style low-temperature meat products, high-temperature sausages products and tumbled products etc.

The characteristics of isolated soy protein emulsion type-TW900: Good gel performance 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; Excellent emulsification to accelerate the forming of oil-water emulsion, prevent oil droplets from massing, stabilize the state of emulsification, increase the output capacity
of products, reduce product cost, and make the preserving capability of water and oil 1:5:5( unit protein, the retention ratio of water and oil), anti-dust, good liquidity, high viscosity.

Storage: Keep goods from rain and humidity during transportation and storage, forbidden to pack or store with other odorants,best temperature for storage below 25℃, keep ventilation and dryness.

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