Processed Meat

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The functional performance of soy protein isolated such as the water retention, emulsification, and gil can effectively improve the texture and sensory quality of the product. The addition of soy protein isolated to meat products such as ground meat, cut meat and imitation meat to act as a nutrient booster, antioxidant, etc., can compensate for nutritional losses during processing, extend product shelf life, and improve food organization and appearance.

Dry Blended Beverage

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The highly dispersed soy protein isolated has the characteristics of dispersibility, solubility, dispersion stability and emulsification. When added to brewed drinks, it can not only increasing protein content, but also improve the solubility and instant solubility of the product. In addition, soy protein isolated does not contain lactose contained in lactoprotein, avoiding lactose intolerance reaction, does not contain cholesterol, is low calorie, high nutrition, safe and convenient processing ingredients.

Liquid RTD Beverage

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Soy protein isolated and pea protein as sources of "vegetable protein" can be used to replace milk protein in milk powder, non-dairy beverages and various forms of milk products. It can improve the protein content in the products. Combined with the nutrition and flavor of milk, can form complementary in amino acid content, ratio and flavor. 

Protein Bar

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Soy protein isolated is an excellent protein supplement. Replacing part of the animal protein in the diet with soy protein not only reduces the intake of cholesterol and saturated fat, but also reduces certain costs. Adding soy protein isolated to the nutrition bar can improve the water retention of the product, prevent water loss, enhance the emulsification effect, and improve the sensory flavor and appearance of the product.

Bakery

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Soy fiber and pea fiber have high water retention and emulsification, which makes the pastry and fillings more special flavor, softer. It can also extend the shelf life of products. In bakery, can increase the plasticity of dough, reduce the elasticity, so that to make the dough easy to form, has good chewability and increase the crispness. 

Sauce 

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Soy fiber has a strong ability to store oil, water, and absorbability. Add into ketchup, so that the product is not easy to layer, to achieve a thick but not sticky effect.

Ice Cream

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Soy protein isolated can replace part of the milk protein in traditional ice cream, reduce the amount of thickening agents and emulsifiers in ice cream, so as to effectively reduce the cholesterol content in ice cream and the amount of food additives. Reduce the production cost, improve the sensory quality and nutritional value of ice cream, meanwhile can also delay melting, reduce the formation of ice crystals, give ice cream good taste and digestibility.

Function Food

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Peptide can be used as a bioactive ingredient in nutritional and beauty products to improve the basic condition and structure of skin. It can improve the skin barrier function, induce the synthesis of collagen and hyaluronic acid, and promote the growth and migration of fibroblasts, which helps in wound healing and repair the damage of ultraviolet UV on the skin.

Plant-based Cream for Coffee

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Oat plant milk is rich of wheat fragrance, mellow taste, dense of milk foam, can naturally blend with coffee, retain the original flavor and characteristics of coffee. With the continuous expansion of the scale of "plant-based" food consumer groups, oats as a raw material for plant milk has its own advantages and is generally accepted as a healthy food. Compared to soy milk, oat milk avoids GMO and hormone issues. The carbohydrates it contains are broken down slowly in the body, can effectively maintain satiety, and has the effect of lowering cholesterol and stabilizing blood sugar.