可溶解的麦蛋白质

soluble wheat protein soluble wheat protein (YHP-90) modified by modern biotechnology is made with high water solubility, high protein content and high thermal stability, emulsifying capacity and stability features, which can be widely used in dairy creamer, milk substitute No egg salad dressings, meat products, ice cream, dairy products, seasonings, nutritional products (nutritional rice, brewed into tea, powdered drinks, sports drinks, nutrition), flour (biscuit flour, cake flour, bread flour) and Use a variety of other vegetable protein or plant protein emulsifier in food. Also applies to cooked meat products such as ham or sausage products, in order to increase the protein content of products and product quality. In terms of meat products hydrolyzed wheat protein can also be used in place of - part of the animal protein, have reduced the cost of improving quality, in the face of products (bread, cakes) and soft dough manipulation to increase its machining, reduce the flexibility of the dough, but to increase its extensibility. Water-soluble wheat protein (peptide) (YHP-80) in the baking of the food plays a loose dough agent. Water-soluble wheat protein (peptide) (YHP-80) for the majority of food manufacturers to provide excellent performance and affordable protein additives or vegetable protein emulsion stabilizer. As a healthy, green, safe source of vegetable protein, increase the protein content and nutritional products, functional.Available in the pet food and high protein production, more conducive to nutrient absorption.In cosmetics can improve the film-forming products, water retention and nutrition products, features, widely used in hair care products shampoo cleanser. Protein (%) ≥ 90% Water-soluble proteins (peptides) (%) ≥ 80% Moisture (%) ≤ 5% Ash (%) ≤ 0.8% Molecular weight water-soluble protein 1000-5000 PH value 5.0-6.5