The advantage of our gel-type protein isolate is that it has good salt tolerance, whiter color and good elasticity. The effect is very good in actual product applications. In meat products, salt tolerance is very important. In surimi products, the color of the product can also be adjusted.
As for the problem that customers usually report, the texture of the product when cold glue is cut is relatively thin, and many customers think that the gelation of the product is problematic. If some customers report this problem, they can emphasize that our salt tolerance is good. It is recommended that customers perform actual application simulations and see the effect after adding salt to the product, so that our advantages are obvious.