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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 and has a longer shelf life.  We have passedISO9001, ISO2008, ISO22000, ISO2005 and HALAL certifications.

Physical and Chemical Index

Protein(Drybasis,N*6.25,)     68%min

Moisture                                    10%max

Ash(Drybasis)                           8%max

CrudeFiber(Dry basis)            6%max

Smell                                          Blank

Color                                         Light-yellow powder