Pea Protein Isolate

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Pea Protein Isolate
Posting date : Jul 12, 2011
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Free Member Scince Dec 09, 2010
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Place of Origin
China [CN]
HS-CODE
30-
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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) Contact person:Miki E_mail:miki@international-biz.com MSN:mengshuwang2010@hotmail.com

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