Product Introduction:
Full_Fat Soya Flour is provided by Shanghai Shengyuan Food Technology Co., Ltd.,a major Bean Products supplier in Food & Beverage wholesale industry in China.You can check out the specification of Full_Fat Soya Flour below or get any optional result clicking into the following keywords We can provide full-fat soybean flour used in meat products and cold foods with the high quality but the lowest price in China. And this product is very widely used in China now. , Full_Fat Soya Flour , SF-0008 , Description , Features , Details , Shenyuan and you can check the authentications and testimonials of Full_Fat Soya Flour .
Description:
Function of soybean protein in meat product 1.Three main function of soybean protein in meat product (1) Interaction of protein and water means water keeping power. With better water
keeping power, the yield is higher and the cost is lower. Water must be lower than
64％ in national criterion.
(2) Interaction of protein and fat means emulsification and oil keeping power and
relates to utilization of fat. With the better emulsification and oil keeping power,
utilization of fat is increased and the cost is decreased. But with too much
fat, the quality of product will decline. Fat should be no more than 20％ in national
criterion
(3) Interaction of protein means gel forming property. Interaction between soybean
protein and muscle protein results in good gel forming property. When the gel
is formed, water and fat are besieged in gel net. This kind of gel shows certain
tension, elasticity, chewy feeling, and is better than that made only of muscle
protein. At the other hand, combine plant and animal protein could increase the
nutrition and decrease the cost. All these made soybean protein very important
in meat product.
2.Kinds of meat product Livestock product (pig, cattle, neddy and etc.); poultry product (chicken, duck,
goose and etc.); fish product (minced fillet such as fish ball).
