Engineered to deliver exceptional binding, texturizing, and stabilization across diverse food matrices.
The global demand for plant-based ingredients has shifted from simple nutrient supplementation to complex, functional applications. Within this evolution, High Gel Soy Protein Isolate (SPI) represents a key technology in functional food design. As global food companies strive to formulate clean-label, high-texture products, the mechanical properties of gelling agents have become critical to performance.
Traditional soy protein concentrates often lack the structural integrity required to replace animal myofibrillar proteins. High Gel SPI, however, undergoes thermal and chemical structure modifications to alter the 7S (beta-conglycinin) and 11S (glycinin) globulin structure. The ratio and molecular configuration of these fractions determine the protein's ability to cross-link, establishing a cohesive three-dimensional gel network. This network traps water molecules, emulsifies lipids, and forms textures that closely mimic cooked meat fibers, processed cheeses, and structured surimi products.
“The thermodynamic transformation of Soy 11S globulins forms strong, heat-irreversible disulfide bonds. For industrial food processing, this ensures that the protein matrix retains shape and chewiness under retorting, pasteurization, and high-shear extrusion.”
From North American meat-alternative brands to European sausage processors and Asian tofu manufacturers, procurement teams prioritize gel strength (measured in Bloom values or Pa/s) as a key quality metric. The goal is clear: optimize mouthfeel, prevent syneresis (water loss) during storage, and lower overall recipe costs without compromising product quality.
Our vertically integrated manufacturing complex in Shandong, China leverages advanced engineering and resource sharing to produce high-gel soy proteins efficiently at scale.
Xinrui Group processes 500,000 tons of wheat and 180,000 tons of Non-GMO soybean annually. Byproducts are converted to starch, alcohol, and animal feed, lowering waste and overall production costs.
Shandong Kawah Oils Co., Ltd. features China's largest single-line spray drying tower by Dachuanyuan. This custom system dries proteins gently, preserving high gel properties and dispersibility.
Located in Shandong's primary agriculture belt, we maintain direct control over Non-GMO soybean sourcing. Full IP tracking preserves protein functionality from seed to shipping container.
Through Guanxian Ruichang Trading Co., Ltd., we export over 70% of our capacity. Direct shipment from our factory simplifies compliance and logistics for overseas buyers.
Founded in May 2003, Xinrui Group spans over 1,000 mu, integrating agricultural processing, cogeneration, heating, and clean energy. This resource loop underpins our protein manufacturing. Guanxian Xinrui Industrial Co., Ltd. (formerly Guanxian Ruixiang Biotechnology Development Co., Ltd.), established in 2007, processes 500,000 tons of wheat flour annually using advanced tri-canter separation technology.
The wheat protein is recovered as vital wheat gluten, while starch fractions flow into wheat starch A and B production. Starch B and pentosans are then converted into superior-grade ethanol and animal feed. This industrial ecosystem minimizes waste treatment overhead, reduces energy costs, and insulates our soy and wheat derivatives from market price volatility.
In 2014, Shandong Kawah Oils Co., Ltd. was established with 120 million Yuan in registered capital to manage soybean processing. With an annual capacity of 180,000 tons of domestic Non-GMO soybeans, Kawah Oils processes raw seed into high-grade oil, low-temperature defatted meal, isolated soy protein, and dietary fiber. Our integration allows us to trace raw materials, manage process energy, and scale production to meet large international contracts.
Adapting soy protein properties to meet regional taste preferences and manufacturing standards.
In hot dogs, bologna, and western-style hams, our 9001BW and 9500 grades build a robust heat-setting gel. Under high cooking temperatures, these proteins bind free water and fat, preventing grease-out and maintaining a firm, sliceable bite.
For traditional tofu and plant-based meat alternatives, grades like 9003B and 9005B provide the high elasticity and network strength needed for a fibrous, chewy mouthfeel. They withstand sterilizing heat retorts without structural collapse.
Designed for acidic or neutral beverage formulations, our 9030 and 9032 isolates disperse rapidly without forming grit. They maintain low viscosity at high concentrations, providing stability in protein shakes and instant drink mixes.
Select the correct isolate grade based on key physical chemistry properties, including gelling capability, emulsion stability, and viscosity profiles.
| Grade Model | Primary Functional Type | Gel Strength (1:5:5 Ratio) | Emulsification Index | Viscosity (at 10%) | Key Applications |
|---|---|---|---|---|---|
| 9001BW / 9001B-Y | Meat & Emulsion Type | High (250g - 350g) | Very High (1:5:5) | Medium-High | Frankfurters, Bologna, Meatballs, Emulsified Sausages |
| 9003B / 9003BA | Tofu & Vegetarian Type | Ultra High (350g - 450g) | Moderate | High | Firm Tofu, Vegetarian Steaks, Plant-Based Nuggets |
| 9007B-A / 9007B-C | Emulsion Stabilizer | Moderate | Excellent (1:6:6) | Medium | Minced Meat Formulations, High-Fat Emulsified Fillings |
| 9020 / 9026 / 9028 | Injection & Brine Type | Low-Moderate (Gel after cooking) | High | Low (Rapid Flow) | Cured Hams, Injectable Bacon, Poultry Brines |
| 9030 / 9032 | Dispersion & Beverage Type | No Gel (Soluble) | Low | Very Low (<50 cPs) | RTD Shakes, Dry Mixes, Dairy-Free Yogurts, Nutrition Bars |
| 9500 | High Emulsion & Gel Type | High (300g+) | Excellent (1:5:5) | Medium-High | Premium Cold-Cut Meats, Plant-Based Hot Dogs |
For international food manufacturers, component safety and quality consistency are critical. Our manufacturing plants operate under strict Hazard Analysis Critical Control Point (HACCP) programs. We maintain a comprehensive suite of third-party certifications to meet worldwide standards, including BRC, ISO9001, ISO22000, HALAL, KOSHER, IP-NON GMO, and SGS.
Take a virtual tour of our high-volume processing lines, extraction plants, and testing laboratories.
Production Line Overview & Extraction Setup
Dachuanyuan Spray Drying Tower Operations
Warehouse Loading & Container Export Operations
Laboratory Quality Control & Viscosity Testing
Soy and Wheat Circular Value Chain Overview
Through our integrated corporate entities, Xinrui Group supplies key plant proteins, dietary fibers, and functional ingredients globally. Shandong Kawah Oils Co., Ltd. handles our soy processing operations. It extracts Non-GMO soybean oil, low-temperature food-grade meal, isolated soy proteins, and dietary fibers.
Our wheat operations are managed by Guanxian Xinrui Industrial Co., Ltd. (formerly Guanxian Ruixiang Biotechnology Development Co., Ltd). We process 500,000 tons of wheat flour annually, extracting vital wheat gluten, wheat starch A, and wheat starch B. Starch B and pentosan are recycled to produce ethanol and animal feed. These linked processing streams allow us to optimize resource use, reduce waste, and lower carbon emissions across our facilities.
Guanxian Ruichang Trading Co., Ltd., established in 2011, manages our global sales and logistics. This dedicated trade office handles documentation, customs clearance, and container shipping, helping ensure reliable transport from our production lines to global ports.
Our facilities are audited to meet international food safety standards, helping ensure compliance with global regulatory systems.
Detailed technical, logistics, and quality control answers for procurement teams and food scientists.
Explore our complete range of plant proteins, dietary fibers, wheat starches, and technical alcohol derivatives.
Xinrui Group
