Madefrom non-gmo soybeans, the rate of water binding capacity and oil bindingcapacity has reached 1:4:4 min. Its high emulsion and gelling could improve thestructure of meat and make the meat products more elastic and more delicious.Used in meat processing, its water binding capacity and oil binding capacitycould prevent the oil and water isolating from the meat and make the meatproduct less greasy with a longer shelf life. We have passedISO9001, ISO2008, ISO22000, ISO2005 and HALAL certifications.

Physical and Chemical Index

Protein(Dry basis,N*6.25,)     68%min

Moisture                                    10%max

Ash(Dry basis)                          8%max

Crude Fiber(Dry basis)          6%max

Smell                                         Blank

Color                                          Light-yellow powder