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Isolated Soy Protein-emulsion type

It is made from high quality Non-GMO soybean, produced and designed for application in emulsion type high-temperature sausage, low temperature meat products such as Western-style sausage/kish, frozen products(e.g. meat balls, fish balls), can foods, baking products, flour products, confectionary, cakes and aquatic products etc.
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Physical & chemical index

Protein (dry basis, Nx6.25, %) ≥90
NSI (%) ≥88
Moisture (%) ≤7.0
Fat (%) ≤1.0
Ash (dry basis, %) ≤6.0
Crude fiber (dry basis, %) ≤0.5
Particle Size (100 mesh, %) ≥95

Microbiological index

Total plate count ≤20000cfu/g
Coliform ≤90/100g
Yeast & Moulds ≤100/g
E.coli Negative
Salmonella Negative


Excellent emulsification and lower production cost; can improve product yield ratio, enhance the volume of fat and water to be added and improve texture and slicing of product, etc.


In CIQ-inspected Kraft bags lined with polyethylene bags, packed in closed bacteria-free workshop which was built according to GMP standard, so that the product quality is guaranteed.

Net weight

20 kg/bag, 25 kg/bag, or up to the buyer's request.

Transportation and Storage

Keep away from rain or damp during transportation and storage, and not loaded or stored together with other smelly products. To be stored in a dry & cool place away from sunlight, best storage temperature: below 25℃, Shelf life: 12 Months