Pea Protein Isolate ( Function Type)

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Pea Protein Isolate ( Function Type)
Gelation: 1: 4 ( protein : water) Emulsification: 1: 4: 4 ( protein : water : oil) replace soy protein in sausage makingIt is special design for the application in meat products, with good function of gelation and emulsification.
Due to the advantages of stability, lower cost and it' s natural characteristics ( non-GMO, allergen-free, non anti-nutrition factors) , many sausage producers start using functional type pea protein isolate to replace the soy protein.
Physical Characteristics:
Appearance: Light yellow or milky powder
Odore: Natural flacor and odor
Visible substances: Absent
Functionalities
Gelation: 1: 4 ( protein : water) Emulsification: 1: 4: 4 ( protein : water : oil)

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E_mail: miki@ international-biz.com
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