Isolated Soy Protein-Emulsification Type 

Isolated Soy Protein-Emulsification Type is a high-quality, non-genetically modified soybean raw material. It is used in a variety of meat products to improve protein structure and quality. This product can increase the yield of meat products and prevent water saturation. Isolated Soy Protein-Emulsification Type has a light yellow color and is sold in gel form.




Dawang Group was establised in 1993 and specializes in soy processing. They use Non-GMO soy from Northeast of China to produce quality soybean oil, isolated soy protein, concentrated soy protein and textured soy protein. Dawang has a advanced modern soy protein and soy oil refining production facilities.


Dezhou Dawang Group Protein Food Co.,Ltd.

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