Isolated Soy Protein Emulsion for Meat Products (SINO2001)
ive products better elasticity, improve texture and slice up capability of products.
- Good emulsification to accelerate the forming of oil-water emulsion, prevent oil droplets from massing, stabilize the state of emulsification. This can increase the output rate of products.
- After sprinkle of phosphatide, the product has very good hydrophilicity and good solubility.

Packing: 20kg/bag, Paper-plastic bag with lining
Storage:
- prevent goods from rain and humidity during transportation and stor
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04/19 20:51