Your Current Position: PRODUCTS > Soybean series
Search
Hydrolyzed Vegetable Protein
Hydrolyzed Vegetable Protein also call Hydrolyzed Pea Protein, is made from high quality non-GMO peas, by the process of pretreatment and biodegradation to form macromolecular protein polypeptide. It makes the pea protein more soluable in water, it contains the total amino acids, and has the advantages of good nutritive value, high absorption, water solubility, dispersive stability and moist-retention quality.
Pea Protein
Pea Protein, can be used in vegetable protein beverages (peanut milk, wheat milk and walnut milk, etc.), health food & beverages and sausages based on its good water-solubility. It can also be used to increase protein content and stabilize quality in the milk powder processing (infant & student formula milk powder and milk powder for the middle-aged and senior) field.
Soy fibre
Soy fibre mainly those that can not digested by human digestive enzymes in the general term of macromolecular carbohydrates, including cellulose, pectin, xylan, mannose, etc. With significantly lower plasma cholesterol, regulate gastrointestinal function levels and other functions.
Soy peptide
Soy peptide of soybean protein by acid or enzymatic hydrolysis or separation, purification and the resulting peptide mixture. With no beany flavor, no protein denaturation, acid does not precipitate, heating is not freezing, soluble in water, good fluidity, good processing performance, is an excellent health food material.
Soy Protein Concentrate
Soy protein concentrate is widely used as functional or nutritional ingredient in a wide variety of food products, mainly in baked foods, breakfast cereals and in some meat products. Soy protein concentrate is used in meat and poultry products to increase water and fat retention, and to improve nutritional values.
Soy Protein Isolated
Soy Protein Isolated also call isolated soy protein, it's a low-temperature melting off the raw materials to produce soybean meal for the price of an all-protein food additives. The nutrient-rich, cholesterol-free, is one of the few plant protein to replace animal protein varieties.
Soya Lecithin
Soya Lecithin is a refined soybean oil byproduct. Degummed soybean oil is in the process of settling out of phospholipids, and then by processing, formed after drying.
Textured soy protein
Textured soy protein also known as textured soy protein, soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content comparable to certain meats.
Textured vegetable protein
Textured or texturized vegetable protein also known as textured soy protein, soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content comparable to certain meats.