Soy isolate protein is one of the most popular food additives and ingredients in most countries.
Soy isolate protein is mainly used to improve the texture of meat products, but it is also used to increase protein content, improve moisture retention, and is used as an emulsifier.
Function of soy isolate protein
Soy isolate protein is used in place of milk powder, non-dairy beverages and various forms of milk products. Comprehensive nutrition, no cholesterol, is a substitute for milk. The use of soy protein isolate instead of skim milk powder for the production of ice cream can improve the emulsification properties of ice cream, delay the crystallization of lactose, and prevent the phenomenon of “sanding”.
Product Application
The addition of Soy isolate protein to higher grade meat products not only improves the texture and flavor of the meat products, but also increases the protein content and strengthens the vitamins. Because of its strong function, the dosage can be between 2 and 5% to maintain water retention, ensure fat retention, prevent gravy separation, improve quality and improve taste.