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
Application: high-temperature meat products, minced ham sausages, emulsified sausages and tumbled products.
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 date.
- 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 capacity of products, reduce product costs, and make the preserving capability of water and oil 1:4:4 (1 unit of protein can absorb 4 unit of water and 4 unit of oil or fat).
- Good liquidity, high viscosity etc.
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 tumble 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, product 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