Soya Protein

Appereance: Light yellow or milk white powder,with the special odor and taste of soy protein, no foreign smell, no foreign matters to naked eyes It can be used to raise the yield of meat products, check condensation of tiny oil and water drops, prevent fat and water separation, improve the taste and structure The end products have a higher nutritional value and a fine and wet texture with good slicing properties 3 to 8% of soy protein isolate is normally added to meat paste products.