Entry Bio
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Hydrolyzed soybean protein are virtually odorless and taste better than other soy peptides on the market.
Milk, yogurt, fruit drinks, sports drinks and soy milk.
Liquor, wine and fruit wine, beer, etc.
Milk powder, protein powder, infant formula, baked goods and meat products.
Health function nutrition powder, pills, tablets, capsules, oral liquid.
Facial cleanser, beauty cream, lotion, shampoo, toothpaste shower gel, face mask, etc.
| Product Name | Appearance |
|---|---|
| Hydrolyzed soy protein | Off-white to light yellow powder |
| Hydrolyzed pea protein | Off-white to light yellow powder |
| Hydrolyzed peanut protein | Off-white to light yellow powder |
| Hydrolyzed corn protein | Light yellow to yellow powder |
| Hydrolyzed wheat protein | Off-white to light yellow powder |
| Hydrolyzed walnut protein | Light yellow to brown powder |
| Hydrolyzed ginseng extract | Light yellow to brown powder |
The raw materials are non-transgenic soybean protein isolates, which undergo complex enzyme gradient directional digestion along with other modern bioengineering technologies.
It is completely soluble in water and dissolves to a clarified state without leaving any precipitation.
Yes, the product has high heat resistance up to 120°C and maintains stability across a pH range of 2 to 14 without precipitation or chemical structure alteration.
The hydrolyzed soybean protein powder is allergen-free and features a small molecular weight, making it highly bioavailable and easy for the human body to absorb.
It can be widely used in liquid beverages (like yogurt and sports drinks), solid foods (like formula and baked goods), health supplements (capsules and tablets), and daily cosmetic products (cleansers, shampoo, and masks).
The series includes hydrolyzed pea, peanut, corn, wheat, and walnut proteins, as well as hydrolyzed ginseng extract.
