Isolated Soy Protein ISP-ZP2000

Isolated Soy Protein ZP2001 Application: high-temperature meat products, minced ham sausages, emulsified sausages. ● Characteristics: - 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. Packing: 20kg/bag, Paper-plastic bag with lining ● Storage: - prevent goods from rain and humidity during transportation and storage, forbidden to pack or store with other odorants. - best temperature for storage is below 25Celsius, keep ventilation and dryness. - shelf life is 12 months.
high-temperature meat products, minced ham sausages, emulsified sausages.