Meat Type Isolated Soy Protein- China Manufacturers Suppliers Factory

Soya Beans And Milk

Soy protein is a type of protein which comes from soybean plants. 

It comes in 3 different forms – soy flour, concentrates, and soy protein isolates. 

The isolates are commonly used in protein powders and health supplements due to their muscle-building qualities.

Soy protein contains essential amino acids which cannot be produced naturally by the body. For this reason, many people on a restricted diet, like vegetarians, consume soy protein supplements for nutritional benefits.

Due to its high volume of amino acids, soy protein is considered to be a “complete protein” by nutritionists, containing similar benefits to the protein found in legume pulses.

It is also one of the cheapest supplemental sources of protein and can be found in foods such as tofu and soy milk. 

Soy protein isolate is often used in protein shakes as an alternative to whey, which some people can be sensitive to or avoid consuming for dietary reasons.

What are the types of Soy Protein?

There are two main different types of soy protein – soy protein isolate （Ruiqianjia brand） and soy protein concentrate. Both of these products come from soybean meal, which is then dehulled and defatted before being processed into different parts.

The isolate is a powdered protein supplement which is common in soy protein shakes and supplements. Isolate is 90-95% protein and contains almost no fat or carbohydrates.

Soy protein concentrate, on the other hand, is manufactured by taking the dehulled/defatted soybean meal and removing some of the carbohydrates from it. It is often used in baking, cereals, and as an ingredient for various food products.The concentrate is very easy to digest and contains a lot of fiber, so it is often recommended for children, elderly people, and pregnant women who need to keep a close eye on their health.

Soy Protein Benefits

1.Meat Substitute

According to the Food & Drug Administration in the US, soy protein can be used as a good substitute for animal products in a plant-based diet.

2.Fights Heart Problems

Soy reduces LDL cholesterol levels in your body, which is instrumental in fighting heart disease problems.

3.Great for Bone Health

Soy contains phytoestrogen, which makes it easier to absorb calcium. As a result, many soy protein supplements come fortified with calcium, helping to increase your calcium intake. This helps to prevent a loss in bone mass and fights against osteoporosis, a condition where your bones deteriorate as you get older.

4. Increases Energy

Undergoing some intense exercise? Doing some mad workouts at the gym? Soy contains amino acids which can be used by the body and converted into energy. This way, soy protein not only helps you with muscle-building – it also keeps your energy up when you’re working hard to acquire that lean muscle mass!

5. Helps to Prevent Cancer

Soy contains genistein-phytochemicals that have been found to lower risks of prostate cancer and breast cancer, making it attractive to both male and female health nuts alike. The genistein found in soy protein can actually stop tumor cells from growing altogether, halting cancer in its tracks before it can develop and get worse.

Xinrui Group – Shandong Kawah Oils:  factory direct export good quality isolated soy protein.

With lifestyle changes in recent years, the number of prepared meat products is quietly increasing, ranging from a variety of semi-prepared chicken nuggets, seasoned meat steaks and barbecue products to convenience store staples such as kebab and bento. Through the retail end, prepared meat products are increasingly infiltrating the domestic consumption of the Chinese public, well is gradually becoming a consumer popular. In regulate the development of meat products, soybean protein is a kind of commonly used additives, not only can complement necessary hydrogen acids necessary for human, and mesh has good features such as foaming, emulsification and gel, so it can obviously improve the food's taste, increase elasticity, oily food and water retention, improve the storage performance of food, etc., can reduce the production cost at the same time, In regulate meat processing has the important role

The classification of soy protein

Soy Flour

Soybean flour mostly "defatted soybean" trends, because of its protein content is low, so the price is straight, used in meat products, can keep 2 times their own weight of water and flour emulsify material can keep the same weight of cerebral fat class material during hot working out oil, soy meal less functional, There are many shortcomings in taste and flavor, and many restrictions on the range and usage.

Soy Protein Concentrate

Soy Protein Concentrate’s protein content of about 70%, most used in meat products. Soybean concentrated heavy force since the emulsifying gel proportion is protein: water: fat = 1:4:3, It can improve the taste and structure,to improve protein content of meat products.

Isolated Soy Protein

 Soy Protein Isolate is a kind of protein produced from low temperature desoluble soybean flour. The protein content is more than 90%, and there are nearly 20 kinds of amino acids, including essential amino acids for human body. It is rich in nutrition and does not contain cholesterol. It is widely used in prepared meat products.

Textured Soy Protein

Textured Soy Protein is made of defatted soya powder, soy protein concentrate or soybean protein isolate as raw materials by mechanical and heat action such as mixing, extrusion and chemical. These proteins have a certain fleshy taste sensation. Therefore, it has special application in meat conditioning and can replace some lean meat raw materials.

Functional characteristics and effects of soy protein

1. Water-retaining property

The water retention of soy protein plays an important role in meat production, especially its ability to absorb, combine and bind water in the processing of minced meat products, which can not only retain the juice of raw meat, increase the taste and flavor of products, but also increase the yield of products. The water retention of proteins is also affected by many factors, such as viscosity, pH, ionization strength and temperature. Ma Yuxiang studied the effect of the addition of soy protein isolate on salt-soluble muscle protein heat-induced gel, and the experimental results showed that the addition of soy protein isolate made the ultrastructure of the mixed protein gel rough, reduced the strength of the mixed protein gel, but improved the water-retaining capacity of the gel.

2. Emulsifying property

Emulsifying soybean protein hydrophilic, lipophilic determines its emulsifying stability, soybean protein is a surfactant, it can reduce the surface tension of water and oil, and reduce the surface tension of water and air, so it is easy to form a more stable emulsion. The emulsified oil droplets are stabilized by the heavy white material that accumulates on the surface of the oil droplets, forming a protective layer. This protective layer can prevent the accumulation of oil droplets and the destruction of the emulsification state, so that the emulsification performance is stable. In the preparation of baked food, frozen food and soup food, a large number of studies have been reported on adding human soy protein isolate as emulsifier to stabilize the product state.

3. Caking property

Protein molecular bonding, strong solubility and absorption ability make it has caking property, It apply to adjust food properties. When protein heatto 80 ℃, proteinwill happen business solution or analysis solution, molecular volume increases, viscosity increases, more than 90 ℃ viscosity decreases, pH in six to eight, protein structure is the most stable, maximum viscosity; Above 11, the viscosity is sharply reduced due to the breakdown of protein bonding.

4. Gel property

When meat products containing soy protein are heated, they will form a salty gelatinous structure, which has an obvious effect on the water retention and taste of the products due to the hardness, elasticity, flake and texture of the products. The formation of gel is affected by many factors, including heating time, temperature and concentration of soy protein solution.

Application of soybean protein in prepared meat products

Soybean protein contains essential amino acids, which can strengthen the nutritional composition of prepared meat products and play an important role in improving the quality of prepared meat products.

1.High cost effective protein source with enhanced nutrition

Soybean protein has been widely used in the preparation of meat products because of its low price and good protein quality. Adding soybean protein to all kinds of frozen meat products can not only improve the ratio of protein, but also make the nutrition of protein more comprehensive and reasonable.

2.Flavoring in prepared meat products

Soybean protein contains a small amount of fatty acids and carbohydrates, after heating will produce unique aroma, and regulate the products sometimes raw meat (fish) or ingredients and due to the processing of the I art, such as sterilization produced some of the unpleasant smell, may cause consumers antipathy, soy protein unique fragrance smell to above has certain masking effect, Therefore, soy protein has a certain flavoring effect.

3.Soy protein can improve the structure of prepared meat products

Soybean protein has good gel properties and bonding properties, which can effectively improve the texture of the product, enhance the elasticity and hardness of the product, and make the product compact in structure and better in taste. More meaty, especially in fast east meat country, live meatballs and meat products are more sold.

4.The emulsifying property of soybean protein was used to solve the problem of oil coming out of water of prepared meat products

Water, oil is one of the most common problems in the process of cooking in the conditioning of internal products, using the emulsification characteristics of soybean heavy white, so that the water and oil form a grain for the field network structure, so that the water and oil in the conditioning of internal products are very south, in the storage and cooking process of water, oil hidden less.

Method of use of soy protein

Two important processes for processing prepared meat products are processing raw meat and curing ingredients. According to the processing characteristics of prepared meat products, there are usually the following adding methods:

1.Injection Method

Large pieces of fresh meat are added with pickling solution. The soybean protein soluble brine brine is added by injection, and then other processing methods are carried out. This method can make protein evenly distributed in meat. Soy protein generally accounts for 2 to 6 percent of meat products by weight.

2.Dry Method

That is, soybean protein products in chopping, rolling, stirring process at the beginning of the state of dry material evenly added, but the dry material should be added to the meat products before fat.

3.Hydration Method

In order to make full use of the functional characteristics of soybean protein, soybean protein products had better be hydrated before adding and made into a dispersion containing 18% of protein. The water ratio is soybean powder: water is 1:(1.5~1.8), protein concentrate: water is 1:(2~2.5), protein isolate: water is 1:(3.5~4).

Brief Summary

Regulate meat as an emerging industry, its accessories added by the wide attention of the society, as a result of the good function of the soy protein, a variety of features, has become an important conditioning meat processing accessories, the size of the amount of its flavor, texture, structure plays an important role, If add a little amount of product caused not harmonious, not masking bad smell flavor, not to reach the effect of flavouring, And it will lead to loose product structure, soft taste and other adverse results; On the contrary, excessive use of the product will cause too strong bean smell, taste hard and other adverse phenomenons, the specific amount of soy protein to be added according to the quality of soy protein and the type of product to be developed to decide comprehensively.

www.xinruigroup.cn

The protein separated from soybean meal. They contain more than 90% protein. The basic principle of producing SPI is simple. Using defatted soybean flakes as raw materials, protein is first dissolved in water. The solution is separated from the solid residue. Finally, the protein is washed out of the solution, separated and dried. 

Emulsion:

Isolated soy protein is a kind of surfactant, which can reduce the surface tension of water and oil as well as air. It is easy to form stable emulsion. In the process of making baked food, frozen food and soup food, adding soy protein isolate as emulsifier can make the product stable.

Oil Absorption:

Isolated soy protein can be added into meat products to form emulsion and gel matrix to prevent fat from moving to the surface. Therefore, it can promote fat absorption or fat binding. It can reduce the loss of fat and juice during the processing of meat products, help maintain the stability of appearance, and the oil absorption rate of protein separated is 154%.

Gel:

It has high viscosity, plasticity and elasticity. It can be used not only as a carrier of water, but also as a carrier of flavoring agent, sugar and other complexes, which is very beneficial to food processing.

Foaming property:  

In soy protein, the foaming property of protein isolate is the best. The foaming property of soybean protein can give loose structure and good taste to food.

Conjunctival: 

When the meat is chopped, the mixture of protein isolate and egg protein is applied on the surface of the fiber to form a thin film, which is easy to dry, can prevent odor loss, is conducive to the rehydration process, and provides a reasonable structure for the rehydrated products.

Guanxian Xinrui Group is located in Guanxian Industrial Zone, founded in 2003, covers an area of more than 700 fields, with a total assets of 1.3 billion yuan, more than 1,000 employees. Based on the strategy of comprehensive utilization of resources, energy saving and emission reduction, and environmental protection, the overall industrial layout of the company has been developing for more than ten years, has developed into a scientific and technological research and development, intensive processing of agricultural products, import and export trade as one of the provincial key leading enterprises in agricultural industrialization. The way of zero-emission circular economy development from wheat and soybean primary processing, intensive processing, sewage treatment, reclaimed water reuse to sludge production of organic fertilizer for soil improvement and rehabilitation has been preliminarily realized. The company's brand products sell well around more than 20 provinces and cities, and exported to Southeast Asia, South, the Middle East, Norway, Russia and more than 40 countries and regions, product quality excellence, well received by customers at home and abroad. Has been identified by the Shandong provincial government as "Provincial-level key, leading enterprises in agricultural industrialization in Shandong province”, and the top 10 grain and oil industrial park.

The company at this stage vigorously develops wheat, soybean two major circular economy industrial chains.

1.Wheat industry chain (Guanxian XinRui Industrial Co. , Ltd.)

The group began to develop 300,000 tons of wheat processing industry in 2007. The industry chain is to give priority to extracting high value-added refined flour from wheat. Vital Wheat gluten and superior starch were extracted from secondary flour with lower added value by downstream workshop, (Vital Wheat Gluten is used in high-gluten flour compounding, vegetarian food processing, and superior starch is used in the processing of Vermicelli, cold powder and other products.) The starch pulp composed of residual secondary starch and Pentosan was used to extract food-grade alcohol and medical alcohol through saccharification and fermentation in the production line of alcohol.

2.The soybean industry chain (Shandong Kawah Oils Co. , Ltd.)

On the basis of summarizing the successful experience of wheat industry chain, the company developed 180,000 tons of soybean deep processing industry chain in 2015. Non-GMO soybean oil and food-grade soybean meal were produced from non-GMO soybean. Soybean meal can be used in food processing industry such as 1,000-page Bean Curd, meatball, ham, chafing dish and so on, it can be used in industries such as ketchup and dietary supplement.

3.Recycling.

The high concentration organic wastewater from the production of wheat and soybean industry chain was transported to the wastewater treatment plant. The remaining high-concentration organic wastewater is converted into biogas by anaerobic fermentation, and the biogas is purified and desulphurized, and then used in power generation or steam supply industry chain. After anaerobic treatment of wastewater by aerobic treatment and then advanced treatment to achieve the recycling water standard as heat and power co-generation boiler make-up water, industrial chain recycling water. The sludge from sewage treatment was fermented at high temperature after dehydration and processed into organic fertilizer, which was used to improve the soil remediation and improve the yield and quality of crops. The wheat and soybean produced by the base are used as raw materials in the industrial chain, thus realizing the development of closed-cycle economy from wheat and soybean planting, intensive processing, sewage treatment to soil improvement and rehabilitation of the planting base.

4.High-efficiency circular agricultural products deep processing project

The 2021 Company actively adapts to the new situation, develops new forms of business, relies on the national rural revitalization industrial policy, takes the industrial prosperity as the lead, encircles the agricultural circular economy chain to extend the strong chain, raises the file to upgrade, an investment of 220 million yuan will be made to build a new project for intensive processing of highly efficient circular agricultural products. The first phase of the project started construction in February of 21, and the trial operation was realized at the end of December. By means of upgrading and building new production line, the project improves the original gluten production line, three new wheat gluten production lines, two wheat starch production lines, sludge and production waste material conversion of organic fertilizer production lines, the project to low value-added secondary flour as raw materials, to build digital, intelligent chemical plants, reduce labor by 40% and energy consumption by 15% , and realize on-line quality real-time monitoring, standardized production, greatly improve product quality, to meet the differentiated and specific needs of different customers, at the same time into the terminal market, the product directly to the dinner table. By upgrading the advanced treatment process of wastewater to further improve the utilization rate of water resources; by reusing sludge and production waste into organic fertilizer back to the field, raw materials are all eaten and squeezed, leaving no waste, finally achieve the whole industry chain of green closed-loop management.

The company’s main products are Vital Wheat Gluten, wheat starch, food-grade alcohol, non-GMO soybean oil, soy protein isolate, soybean dietary fiber, etc. , among them, Vital Wheat Gluten, soy protein isolate and soybean dietary fiber products are exported to more than 40 countries and regions, and are the key export enterprises in Liaocheng (Guanxian Ruichang Trading Co. , Ltd.) . With the continuous development and growth of the company, the management system has been gradually internationalized, certification through the most stringent food quality and safety system, such as BRC, HACCP, ISO 9000 & 14000, HALAL, KOSHER and so on. In order to open up the market and stable market, we actively participate in various industry exhibitions and seminars at home and abroad, and achieved good results.

The company insists the concept of“Integrity”, “Competition”, “Responsibility” and“Innovation” and the core values, and Shandong Liaocheng University‘s Dongchang College, Institute of Agricultural Product Processing, Chinese Academy of Agricultural Sciences and other institutions of high-standard learning, and actively recruit external professional engineers, and constantly develop high-tech, distinctive and competitive products. It is implementing projects such as wheat silk protein, soybean protein concentrate, anhydrous ethanol, high-temperature fermentation of sludge organic fertilizer, high-efficiency wastewater reuse, etc. . At the same time, the company continues to upgrade through technology, optimize existing projects, and improve the management level, product quality to obtain continuous recognition and support of customers.

Looking forward to the future, with the continuous care of government departments at all levels, the group’s chairman, General Manager and colleagues in the strong cooperation, the company has always insisted on standardized management, stable development, and seek opportunities in stability, to seek development in reform, to insist on development and management as an important task, to emphasize the quality of economic operation, to make full use of the company's overall advantages, to actively adjust business strategies, and to strengthen the control of business risks, following the development path of scientific and technological innovation and constantly exploring new products, adhering to the policy of independent development and co-existence of industry, university and research, and planning and layout in accordance with industry standards and requirements, to condense the technology target, improve the innovation ability and train the high-quality scientific research personnel, to realize the industrialization of science and technology, to develop more high-tech products to meet the market demand, to produce the generation, to reserve the generation, to develop a new generation of plant protein extraction and application enterprises with sustainable and innovative development, to promote scientific and technological progress in the industry and strive to be a leader in the industry, we are committed to making Xinrui group a leading plant protein production base in China.

Soy protein isolate is a kind of plant protein with the highest content of protein -90%. It is made from defatted soy meal by removing most of the fats and carbohydrates, yielding a product with 90 percent protein. Therefore, soy protein isolate has a very neutral flavour compared to other soy products. Because most of the carbohydrates are removed, the intake of soy protein isolate does not cause flatulence.

Soy protein isolate, also known as isolated soy protein is used in the food industry for nutritional ( increasing protein content), sensorial ( better mouthfeel, bland flavour) and functional reasons( for applications requiring emulsification, water and fat absorption and adhesive properties).

Soy protein is used in following food products:

Meat processing, frozen products,poultry and fish products

Meat alternatives

Tofu

Baked foods

Soups,sauces and prepared foods

Meal replacements,breakfast cereals

Energy and protein bars

Weight loss ready-to-drink beverages

snacks

Flow Chart of Isolated Soy Protein

Soymeal---Extraction---Centrifugation---Acidification---Centrifugation---Neutralization---Sterilization---Descent---Spray Drying---Screening---Packing---Metal Detecting---Deliver to the Warehouse.

Applications of Soy Fiber

Characters of Soy Dietary Fiber:

-High water binding ability as 1:8 at least;

-Stable characteristics;

-Ability of keeping (supporting) effects of emulsifier;

-Insolubility in water and oil;

-To form gel together with soy protein.

 

Advantages to Use Soy Dietary Fiber

Thanks to the high water-binding ability, it increases the yield of meat production greatly, for the purpose to reduce the production cost. And the thermal stability of edible fiber under high temperature sterilization also makes it used widely in the production of many kinds of canned food. Besides this, it cleans gall bladder, prevents forming stones and helps to reduce the cholesterol in human blood.

 

Soy Dietary Fiber is recommended in the following kinds of products:

-Cooked Sausages, Cooked Hams; Half-smoked, boiled-smoked sausages;

-Minced meat;

-Chopped semi-prepared meat;

-Canned food, like Luncheon Meat, Canned Tuna;

-Tomato Mix, Tomato Paste, Tomato Sauce, and other Sauces recommended.

Flow Chart of Soy Fiber

Defatted Soya Flake---Protein Extracting---Centrifugating---Double Centifugating---PH Adjusting---Neutralizing---Washing---Squeezing---Crumbling---HeatTreating---Drying---Screening---Packing---Terminal Metal Detecting---Deliver to the Warehouse.

Soy dietary fiber is derived from the cell wall material of soybean cotyledon. It is composed of a complex matrix of insoluble fiber, soluble fiber and protein. In many products like ice cream, bread food and drink etc. Soy dietary fiber can increase final products' water-binding ability and formability. Soya dietary fibre is wildly used in Nutritional food, Dietary food, Fast food, Seasoning products, Meat products, Bread  and so on.

Application: meat products, quick-frozen products, bakery, tomato sauce, ketchup, heath products, fat-free food, low-fat and low-sugar food and high fiber food.

Characteristics:

- Good color and luster, excellent flavor.

- Excellent water-holding and expansibility. To enhance moisture and defer aging when added into the food.

- Excellent property of emulsifying, suspension and thickening.

Packing: 20kgs per plastic-paper bag with separate inner PE liner.

Storage:

Keep from rain and humidity during transportation and storage, forbidden to pack or store with other odorants.

Best temperature for storage is below 25, keep ventilation and dryness.

Shelf life is 12 months.

Why are soy fiber dietary thought to be so good for health? What are the characteristics of soy dietary fiber? What is the function of SPI?

l What is soy dietary fiber?

l What are the soy dietary fiber used for

l What are the health effects of soy dietary fiber

What is soy dietary fiber?

soybean dietary fiberary mainly refers to the general term for macromolecular carbohydrates that cannot be digested by human digestive enzymes, mainly including cellulose, pectin, xylan, mannose, etc. Although dietary fiber cannot provide any nutrients to the human body, it has important physiological functions for the human body. Dietary fiber has the functions of significantly reducing plasma cholesterol, regulating gastrointestinal function and insulin level.

What are the soy dietary fiber used for？

The biological activity of soybean dietary fiberary, regulating blood lipids, lowering cholesterol, soybean dietary fiberary has the ability to bind and exchange cations, and can exchange ca2+, pa2+, etc. During ion exchange, the instantaneous concentration of cations is changed, which plays a role in dilution, so it affects the pH value, osmotic pressure and redox site of the digestive tract, forming an ideal buffer environment. More importantly, it can exchange with NA+ in the intestinal tract, prompting a large amount of K+ and NA+ to be eliminated from the urine and feces, thereby reducing the NA+/K+ value in the blood and directly reducing blood pressure. Therefore, the prevention and treatment of high blood pressure, heart disease and arteriosclerosis is closely related to the excretion of cholesterol and bile acid and dietary fiber. The water-soluble dietary fiber in soybean fiber has the effect of significantly reducing blood cholesterol concentration.

What are the health effects of soy dietary fiber

SPI can inhibit and regulate the increase of insulin and blood sugar levels in patients with impaired glucose tolerance. It can promote the absorption of water in the gastrointestinal tract of the human body, delay the absorption of glucose, and at the same time make people feel full, which is beneficial for diabetic and obese patients to eat. It can improve the function of the large intestine.

If you are looking for a good quality and reasonable price of soy dietary fiber products,Xinrui Group can provide you with the best

It is known that hydrolyzed wheat protein is good for the body, but what exactly does it do? What are the advantages of Wheat Protein Isolates? Why is hydrolyzed wheat protein good for health?

l What is hydrolyzed wheat protein

l What is the function of hydrolyzed wheat protein

l What are the characteristics of hydrolyzed wheat protein

What is hydrolyzed wheat protein

1. Wheat contains about 13% protein, mainly composed of albumin, globulin, gliadin and glutenin, while wheat gluten mainly contains gliadin and gluten. Protein, collectively known as storage protein (80% of the dry basis of wheat protein).

2. Due to the ductility of gliadin and the elasticity of glutenin, it can form a network structure with water, so it has excellent viscoelasticity, extensibility, water absorption, liposuction and emulsification, film forming properties, and light and mellow aroma or slightly grainy unique physical properties such as taste.

What is the function of hydrolyzed wheat protein

wheat proteins can be divided into monomeric proteins (consisting of one peptide chain) and aggregated proteins (consisting of two or more peptide chains) according to the number of peptide chains constituting the protein. About 85% of the aggregate protein is glutenin, and the monomeric protein is mainly composed of gliadin, albumin and globulin. Albumin and globulin are mainly deposited in the embryo and aleurone layer, and a small part exists in the endosperm, with a molecular mass of 12-60 kDa, containing more lysine, tryptophan and methionine, which are the most important components in the cell. The enzyme protein is involved in various metabolisms, and the nutritional balance is better, which determines the nutritional quality of wheat.

What are the characteristics of hydrolyzed wheat protein

1. The relative molecular mass of wheat gliadin is 27000-28000. It is a kind of polymer with the highest solubility in 60%-70% ethanol, but insoluble in absolute ethanol. It is slightly soluble in water, can be dissolved in dilute formic acid, propionic acid, benzene, alcohol, p-toluene glacial acetic acid solution, also can be dissolved in weak acid and weak base solution, its isoelectric point is 6.41～7.1. The amino acid composition of wheat gliadin is quite complete, in which the content of glutamic acid is as high as 38.87%, so wheat gluten is often used to prepare MSG.

2. Glutenin is insoluble in water and alcohol, and it is difficult to separate when combined with gliadin. It is slightly soluble in hot ethanol, but after cooling, it becomes flocculent and precipitates. Only newly prepared glutenin that has not been dried is very easy to dissolve. In weak bases and weak acids, and precipitate out during neutralization. Wheat albumin is 0.3% to 0.4% of the mass of the grain, and its isoelectric point is 4.5 to 4.6.

If you are looking for a good quality and reasonable price of hydrolyzed wheat protein,Xinrui Group can provide you with the best

Fiber is a cell material of soybeans and is used as a natural thickener and stabilizer without the “E” index. Water-binding properties of fiber are utilized in many fields of food-processing. Fiber is proven to have health benefits for digestion and blood systems of human body.

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