Description

This emulsion grade ISP is produced from high quality NON-GMO soybeans of Northeastern China, via de-hulling, defatting, alkali processing and spray drying, high in nutrition, gelation, emulsion, and viscosity. it can help meat processors to achieve good and stable emulsion and water binding so that reduce the cooking loss and prevent fat loss and improve the structure of final products in a cost effective way.

Packing

20kg net weight, paper/plastic bag poly-lined.

How to use this emulsion grade ISP?

Recipe 1

Recipe 2

Recipe 3

Recipe 4

The information contained herein is correct to the best of our knowledge. The recommendations or suggestions
contained in this bulletin are made without guarantee or representation as to results. We suggest that you evaluate
these recommendations and suggestions in your own laboratory prior to use. Our responsibility for claims arising
from breach of warranty. Or otherwise is limited to the purchase price of the material. Freedom to use any patent
owned by CPI or others is not to be inferred from any statement contained herein.