1. Separating soy protein can increase the meat yield, prevent oil, condensation and water droplets, prevent the precipitation of product oil or moisture, and improve the texture and structure of the product. Keep the product tissue delicate and moist, sliced, and improve the nutritional value of the product.
2. Isolate soy protein is added to various solid beverages and dairy products such as nutritious oatmeal and coffee mate, mixed soybeans, peanuts, milk powder, cocoa milk powder, walnut milk powder, yogurt, juice fermented milk powder, etc., in order to increase the protein content of the product and strengthen nutrition.
3. Isolate soy protein is used for cold food, such as various ice cream and ice cream products, to reduce product cost.