Isolated Soy Protein (ISP) for sausage

Isolated Soy Protein (ISP)    
Raw Materials:  high quality Non-GMO soybean
Ingredients:  high quality low-temperature defatted soybean flakes, soybean phosphatide
Application: high-temperature meat products, minced ham sausages, emulsified sausages.
Characteristics:
- Good water preserving capability to preserve water and gravy of meat products, keep the taste and flavor of meat products; enhance water absorption of baked food and pastry, hold water of food, reduce shrinkage and prolong its freshness period.
- Good gel agglutinative property to hold water, flavor and sugar of food by gel texture of protein; give 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.
Usage:
- make emulsified colloid according to the ratio of 1:4:4, put into ground meat proportionally.
- put the product into ingredients in the ratio 3%-5% and tumbling together.
- when used in tumbling products, the ISP powder can be added directly and be tumbled together with other supplementary materials.
- when used in high-temperature ham, ISP can be hydrated with cold water first, then added together with animal fat.
Technical indexes:
Crude protein (dry basis) 

ISO9001:2000 , ISO14001:2004 , HACCP, IP (Non-GMO), Halal certificates