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Functions:
Protein Enrichment: Isolated soy protein is used to increase the protein content of food products, making them suitable for consumers looking for protein-rich options.
Texture Improvement: It can improve the texture and mouthfeel of food products, making them more appealing to consumers.
Emulsification: Isolated soy protein can act as an emulsifier, helping to stabilize emulsions in products such as dressings and sauces.
Bind and Gel Formation: It can be used to bind ingredients together and form gels in products such as meat analogs and vegetarian burgers.
Applications:
Meat Analogs: Isolated soy protein is used to mimic the texture and mouthfeel of meat in vegetarian and vegan meat analogs.
Bakery Products: It is used in bakery products such as bread, cakes, and pastries to improve texture and protein content.
Beverages: Isolated soy protein can be used in beverage applications such as protein shakes and plant-based milks.
Dairy Alternatives: It is used in the production of dairy alternatives such as plant-based yogurts and cheeses.
Functions:
Protein Enrichment: Isolated soy protein is used to increase the protein content of food products, making them suitable for consumers looking for protein-rich options.
Texture Improvement: It can improve the texture and mouthfeel of food products, making them more appealing to consumers.
Emulsification: Isolated soy protein can act as an emulsifier, helping to stabilize emulsions in products such as dressings and sauces.
Bind and Gel Formation: It can be used to bind ingredients together and form gels in products such as meat analogs and vegetarian burgers.
Applications:
Meat Analogs: Isolated soy protein is used to mimic the texture and mouthfeel of meat in vegetarian and vegan meat analogs.
Bakery Products: It is used in bakery products such as bread, cakes, and pastries to improve texture and protein content.
Beverages: Isolated soy protein can be used in beverage applications such as protein shakes and plant-based milks.
Dairy Alternatives: It is used in the production of dairy alternatives such as plant-based yogurts and cheeses.
