1) Excellent Emulsibility: Adding isolate soy protein in the the producing of toasted food, frozen food and soup food, can make the products stable. 2) Oil absorbency: Adding isoltate soy protein into meat products so that the ISP form emulsion and gel matrix, and decrease the wastage of fat in the process of meat products. 3) Gel property: Isolate soy protein make the products have a high viscosity and good plasticity, which is good for food processing. 4) Good foaminess: Isolate soy protein has good foaminess, which makes the structure of food loose and have a good taste. 5) Isolate soy protein can form a thin film in the products in the process of meat products, which can keep the moisture and flavour.
3. Applications: 1)Widely used in canned meat and ham, replace meat and cut the cost of products. 2)Widely used in non-dairy beverages and various forms of milk products, it is used to replace milk powder. 3)Instead of skim milk powder for ice cream production. 4)Adding no more than 5% of the soy protein isolate in the production of bread, can increase the bread's volume, improve its skin color. 5)Adding 2-3% of the soy protein isolate to noodle products, can decrease the broken rates of noodles and make them taste good.