Soybean protein
isolate contains more than *0% protein, nearly *0 kinds of amino
acids, and many kinds of complex acids necessary for human body. It
is rich in nutrition and cholesterol free, which is one of the few
plant proteins that can replace animal protein. Soybean protein for
meat products: Improve the texture of meat products to increase
flavor; Increase protein content; Keep water and fat, and prevent
the separation of gravy; Soybean protein for dairy products: Soy
protein isolate is used to replace milk powder, non milk drinks and
various forms of milk products. It is nutritious and cholesterol
free, and it is a substitute for milk. Soybean protein is used in
flour products: Adding no more than 5% protein isolate in bread
production can increase bread volume, improve skin color and
prolong shelf life; When processing noodles, adding 2~3% protein
isolate can reduce the broken rate of boiled noodles, improve the
yield of noodles, and the noodles have good color and taste similar
to strong powder
noodles.
