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Isolated Soy Protein (ISP)

Isolated Soy Protein (ISP)

Isolated soy protein ISP is extracted from soybeans with higher protein content than concentrated protein. It provides a good balance in amino acid composition and has excellent processing ability such as gelling, emulsifying ability,  water and oil-holding capacity, as well as good synergy with transglutaminase (TG). Its applications include meat analogues, dairy substitutes, Chiba tofu, salad dressings, soups, pastas, and beverage powders.

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