Isolated Soy Protein Type ISP910
Characteristic: High gelling and high emulsion ability, strong water retention ability. Gelling is elastic and firmness is comparatively weak. Function with oil/cool fat in water is 1:5:5 max. Function like ADM Profam 977 and Solae Supro 500ERecommended Application: Meat Paste ,cooked sausage and emulsion sausage with power-consumption cutter required.

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