Soy isolate - and soy protein solute - 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; <