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Dongying Wonderful Vegetable Protein Science And Technology Co.,Ltd.
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    Isolate Soybean Protein
    [Sell] Isolate Soybean Protein
    Description: 　　Gel agglutinative and emulsificative type: It has characters of both the gel agglutinative type and emulsificative type, keeping good elasticity after emulsification with very good emulsificative stability. The emulsification ability can be 1:5:5 (SPI: water: oil).
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