The customer's protein isolation and protein concentrate products are tested, [...]
Defatted soy flour is divided into roasted and unroasted. Usually [...]
Acid leaching and alcohol leaching soybean protein concentrate are only [...]
What is the reason for the poor elasticity of sausages produced from emulsion (gel-type) protein isolate?
When emulsion (gel-type) protein isolate are produced as sausages, if [...]
The pH range of soy protein isolate is 6.5-8.0.
SPC is not a hydrolyzed product. However, if the customer [...]
Before the formal enzymatic hydrolysis, our R&D department will repeatedly [...]
The product will be processed in an enzymatic hydrolysis tank, [...]
At the time of production, the factory will refer to [...]
Hydrolyzation will affect the viscosity of the product to some [...]