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0 Current Products | Wonderful | |
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Our company has 4 types of SPI: gel agglutinative type, mulsificative type, gel agglutinative and emulsificative type, and injection type.
Gel agglutinative type: This type of SPI has good gel agglutinative characters that holds 4 times of water and makes the final product with good elastic and stable quality.
Emulsificative type: This type of SPI contain hydrophilic and hydrophobic groups that keeps the mixture of water and oil at emulsion status with very good emulsifying stability to prevent water and oil inside the product from losing. It also prevents the fat in ham or sausage from being separated. The emulsifying ability can be 1:5:5 (SPI: water: oil).
Gel agglutinative and emulsificative type: It has characters of both the gel agglutinative type and emulsificative type, keeping good elasticity after emulsification with very good emulsificative stability. The emulsification ability can be 1:5:5 (SPI: water: oil).
Injection type: The protein can be dispersed in water quickly.
We are regularly Selling: soy protein, soy protein isolate. |
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| Contact Person: |
Misty Kee |
| Job Title: |
SALE |
| Location: |
China - Shandong
Companies from China
Trade Leads from China
Products from China |
| Classification(s): | Food - Beverages, Spirits & Wine
Food - Food Additives
Food - Food Ingredients |
| Primary Business Type(s): |
Manufacturer
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