Specification :

Emulsion soy protein isolate is a soluble, dispersible product developed for use in food systems where a highly functional protein is required. It is the most concentrated form of all soybean products since it contains high percentage of protein. It improves protein content and texture of product. It posses a strong gelling ability and emulsion ability. Emulsion soy protein isolate has three types as ISOPRO910 (stronger moisture keeping ability), ISOPRO920 (stronger emulsification), ISOPRO930 (stronger solubility). If lecithin added, the type is ISOPRO910L, ISOPRO920L, ISOPRO930L.