Made fromnon-gmo soybeans, the rate of water binding capacity and oil binding capacityhas reached 1:4:4 min. Used in frozen food such as meat balls and dumplingstuffing, its high gelling, emulsification and solubility could keep meat ballsor dumpling stuffing perfectly shaped, fresh and delicious. 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

Fat                                              1%max

Smell                                          Blank

Color                                          Light-yellow powder