SPECIFICTION:

The 902 type protein with a high gel, good emulsification feature, could be used in meat process industry. It has good fat and water binding properties, could be reduce producing costs, improve yields, and enhance the eating experience.

FUNCTIONAL FEATURE:

High gel, Good emulsification, Excellent water and fat binding properties.

TYPICAL ANALYSIS:

TYPICAL APPLICATION:

Ÿ   High temperature meat

Ÿ   Sausage 

Ÿ   Ham

Ÿ   Bakery food