Meat Application

Soy Protein Isolate

ISOPRO 561 is our soy protein isolate with higher viscosity and gel strength, it can help meat processors to achieve good and stable emulsion and water binding to reduce the cooking loss and prevent fat loss and improve the structure of final products in a cost effective way.

Soy Protein Isolate

ISOPRO 560 is our soy protein isolate with higher viscosity and gel strength, it can help meat processors to achieve good and stable emulsion and water binding to reduce the cooking loss and prevent fat loss and improve the structure of final products in a cost effective way.

Soy Protein Isolate

ISOPRO 510 is our soy protein isolate with higher viscosity and gel strength, it can help meat processors to achieve good and stable emulsion and water binding to reduce the cooking loss and prevent fat loss and improve the structure of final products in a cost effective way.

Soy Protein Isolate

ISOPRO 515 is our soy protein isolate with higher viscosity, high emulsification and good gel strength, it can help meat processors to achieve good and stable emulsion and water binding to reduce the cooking loss and prevent fat loss and improve the structure of final products in a cost effective way.