Soybean protein concentrate has good water and oil retention properties, so it is elastic and can be directly added to emulsified meat paste. It has frost resistance and can be used to add protein to frozen Rice-meat dumplings and seafood when thawing. Functional soybean protein is different from other skim soybean products. It is mainly because the protein molecules have been improved, and the function of protein molecules has been greatly increased by exposing the function genes originally hidden in globulin, that is, hydrophilic genes and hydrophobic genes, that is, emulsification, oil absorption, water retention, gel and adhesion, The functionality of one protein molecule can be increased by 1.2-1.5 times compared to the functionality of unmodified protein molecules.
Protein: ≥ 68%
Ash content: ≤ 6.0%
Moisture: ≤ 8.0%
Fat: ≤ 1.0%
Total fiber content: ≤ 3.5%
Total bacterial count: ≤ 30000 cfu/g
Coliform count: ≤ 30MPN/100g
Pathogenic bacteria: not detectable
Audited Supplier 
){kind=link}
){kind=link}