Proteins

• Functional Animal Protein

  Functional Animal Protein
  1.FOODPRO® SI is a versatile functional animal protein,and used in combination with other functional ingerdients,it has a beneficial synergistic effet.
  2.It features rich nutrition, delicious flavor and wide use. Animal protein is a vital product of our food additives. ...

• Soy Fiber

  soy dietary fiber uses soy dregs as material , with the method of enzyme, after doff albumen, doff fat , fulling , dryness, smash, enzye-reform and other technology to take out white powder type products, pure in material, crude and natural......

• Soy Protein Isolated

  Soy Protein Isolated
  - put the product into ingredients in the ratio 3% and tumble together.
  - add the product directly to the finished products proportionally and stir uniformly.
  - when used in tumbled products, the ISP powder can be added directly and be tumbled together with other supplementary materials.
  - made the product into injection, add to the ingredients in the ratio 5-6%, and then tumble homogeneously.

• Sodium Caseinate

  Sodium caseinate (Sodium Caseinate), also known as sodium caseinate, casein sodium. Casein is milk as raw material, will not dissolve in water with an alkaline substance into soluble salts. It has strong emulsifying, thickening effect. As a food additive, sodium caseinate is safe and harmless.
  Sodium caseinate is an excellent emulsion thickening agent commonly used in the food industry to improve the retention of fat in foods and water, prevent syneresis, and contribute to the uniform distribution of the various ingredients in the food processing, so as to further improve food the texture and taste, which is widely used in almost all of the food industry, including bread, biscuits, candy, cakes, ice cream, yogurt drinks, and margarine, gravy fast food, meat and aquatic meat products, etc..

• Wheat Gluten

  Wheat gluten is a meat-like, vegetarian food product, sometimes called seitan, mock duck, gluten meat, or wheat meat. It is made from the gluten, or protein portion, of wheat, and used as a meat substitute, often to imitate the flavor and texture of duck, but also as a substitute for other poultry, pork, beef, and even seafood. Wheat gluten is produced by rinsing wheat flour dough in water until the starch separates from the gluten and washes away.
  Wheat gluten has a long history in China, where it has been eaten since ancient times. It may have originated as a meat substitute for vegetarian Buddhists. There are three main varieties of seitan available in China: oily, steamed, and baked spongy gluten. The oily or oil fried variety is deep fried into small balls, and sometimes larger balls stuffed with tofu or meat. The small balls are sometimes sold as imitation abalone, and are commonly served with mushrooms or boiled in soup or stew.
  Steamed gluten is usually in the form of a sausage shape, though larger blocks of it may be sold as mock ham. The sausage-like product is dense and may be sliced or torn into strips before using in recipes. Baked spongy gluten is made by leavening and baking or steaming raw gluten. It may be sold fresh, frozen, or in cans or bottles, and sometimes marinated with peanuts or mushrooms. Baked spongy gluten is the most absorbent variety and has a soft, juicy texture.