Isolated Soy Protein-Emulsion Type 

Isolated Soy Protein-Emulsion Type is a white powder made from high quality Non-GMO soybeans. It enhances the volume of fat and is added to improve the texture and slicing of meat products. Isolated Soy Protein-Emulsion Type is produced and designed for emulsion type high-temperature sausage, low temperature meat balls, fish balls, can foods, baking products, flour products, confectionery, cakes, and aquatic products.



Nutritional & Analytical Information

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Linyi Shansong Biological Products Co., Ltd. partakes in the research, development, manufacture, and marketing of functional food and nutritional ingredients. They are mainly focused on the production of soy products such as concentrated soy protein, soy oligosaccharaide, soybean peptides, and textured soy protein. Their products are used as gelling agents, emulsifying agents, and water binding agents.


Linyi Shansong Biological Products Co., Ltd

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