China (Mainland) Full_Fat Soya Flour

Specifications: 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 waterkeeping power, the yield is higher and the cost is lower. Water must be lower than64% in national criterion.

(2) Interaction of protein and fat means emulsification and oil keeping power andrelates 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 muchfat, the quality of product will decline.

Fat should be no more than 20% in nationalcriterion (3) Interaction of protein means gel forming property. Interaction between soybeanprotein and muscle protein results in good gel forming property. When the gelis formed, water and fat are besieged in gel net.

This kind of gel shows certaintension, elasticity, chewy feeling, and is better than that made only of muscleprotein. At the other hand, combine plant and animal protein could increase thenutrition and decrease the cost. All these made soybean protein very importantin 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).