Soybean Protein Product Applications

Product Description

The product is mainly made from carrageenan and other natural colloids with synergistic effect.

It can form fine slurry after cutting and mixing with soybean protein, delay the gel formation of protein slurry, make the product combined more closely combined with the filling, improve the flexibility and crispness of the end product.

Using this product does not affect the normal beating process of the end product, can help to improve the quality.

●flexibility and crispness

●delay the gel formation of protein slurry

●make the product combined more closely

The picture is vegan meat powder.

Application

Vegetarian Chicken Nuggets:

●chewable

●the taste is crispy and meaty

●significantly improve the strength of protein gel

Vegetarian Crispy Pork:

● enhance the juiciness

●lock the moisture when frying

Vegetarian Balls:

●good elasticity

●increase the stickness

● with obvious meaty texture

●improve the strength of protein gel