Sell Soy protein isolated

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Soya Protein Isolated (SPI) is high quality protein that our company produces with unpolluted , NON-GMO high quality Yellow River Delta soybeans. The content of protein is over 90%. It can be easily digested and absorbed for supplementing the necessary protein and ammo acid in time.
It has the similar nutritious value as milk , chicken and meat , but with neither carbohydrate nor fat and cholesterol . It has special health function. It has good characters as good emulsification , high gel agglutination, , strong cohesion , good solubility and dispensability . It is suitable for the production of emulsive minced meat and fish products. The SPI may join into the muscle fiber of the meat . Through an agitating process, it may form an even and stable protein molecule membrane on the particles of fat surface. On the other hand , the characters of gel agglutination and cohesion make the protein based colloid to form a three dimension network structure with certain mechanical strength so as to reinforce the intensity of the product and keep its demanded water and fat content. It not only intensifies the quality (elasticity, hardness, cohesion, organoleptic, chewiness) and flavor , but also increases the end product quantity for the economy of the user.
At present , our company has 4 types of SPI:gel agglutinative type, emulsificative type, gel agglutinative and emulsificative type , and injection type.
Gel agglutinative type:This type of SPI has good gel agglutinative characters that holds 4-5 times of water and makes the final product with good elastic and stable quality.
Emulsificative type:This type of SPI contain hydrophilic and hydrophobic and groups that keeps the mixture of water and oil at emulsion status with very good emulsifying stability to prevent water and oil inside the pqoduct from losing. It also prevents the fat in ham or sausage from being separated. The emulsifying ability can be 1:5:5 (SPI:water:oil) .
Gel agglutinative emulsificative and emulsificative type:It has characters of both the gel agglutinative type and emulsificative type, keeping good elasticity after emulsification with very good emulsificative stability. The emulsification ability can be 1:5:5(SPI:water:oil) .
Injection type:The protein can be dispersed in water quickly (10 times of water, within 15 seconds) , without coagulation or sediment after dispersing.
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