ARTISOY

Isolated or concentrated soy protein with high hydration, gelation and emulsifying capacity.

Description

Because of its functional, technological and nutritional properties it is suitable for any product, especially for meat products such as fine pastes because of its high emulsifying capacity, or in raw products because of its hydration and gelation capacity.
Most important products: ARTISOY C/4009 and ARTISOY/4008