What should be paid attention to when TVP produces surimi products or crab meat products?
The customer's protein isolation and protein concentrate products are tested, [...]
What is defatted soy flour?
Defatted soy flour is divided into roasted and unroasted. Usually [...]
What is the difference between acid leaching and alcohol leaching soy protein concentrate?
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 [...]
What is the pH of your soy protein isolate?
The pH range of soy protein isolate is 6.5-8.0.
Is SPC a hydrolyzed product?
SPC is not a hydrolyzed product. However, if the customer [...]
Will high temperature affect the structure of soybean protein during enzymatic hydrolysis?
Before the formal enzymatic hydrolysis, our R&D department will repeatedly [...]
How to carry out and stop the enzymolysis activity?
The product will be processed in an enzymatic hydrolysis tank, [...]
How is the hydrolyzation level regulated and controlled in production?
At the time of production, the factory will refer to [...]
Does hydrolyzation affect the viscosity of the product?
Hydrolyzation will affect the viscosity of the product to some [...]