Soy isolate - and soy protein solute is an unmodified soy protein isolate.

Soy isolate is used in the production of emulsified and coarsely ground fish and meat products of various categories, dairy products, bakery, flour confectionery, soups, sauces , yoghurts, dry drinks, baby food and dietary food:

• cooked sausages, sausages, small sausages and meat loaves - premium, first and second grade;

• semi-smoked, cooked smoked and raw smoked sausages;

• chopped semi-finished products (cutlets, hamburgers, meatballs, minced meat, dumplings, etc.); crab sticks, canned meat;

Soy isolate - benefits of using:

• makes the product easy to cut, maximally stabilizing the water / fat / protein matrix;

• improving the consistency, juiciness, tenderness and presentation of products;

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• reducing the risk of broth-fat edema formation;

• stabilization and increased stability of the stuffing emulsion to heat;

• increase in outputs finished products by reducing losses during heat treatment;

• enrichment of the product with protein; <