Our flagship Isolated Soy Protein grades designed specifically for water-binding, lipid binding, and high-shear mechanical emulsion processing in sausage manufacturing.
Formulated for high gelation strength, providing stability in fine-cut emulsion sausages under high thermal treatment.
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Ultra-low viscosity with excellent dispersibility, engineered for deep muscle injection formulations.
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Designed for dense structure networks, perfect for vegetarian sausages, tofu analogs, and high-protein matrices.
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Highly functional plant-protein concentrate maintaining excellent water retention and texture structure.
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Enhances chewy properties and texture profiles of plant-based hot dogs, frankfurters, and clean-label sausages.
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Exceptional viscosity control during high-speed bowl chopping. Prevents moisture syneresis effectively.
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Premium grade featuring maximum water-binding indexes for high-volume yield optimization in meat processing.
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Superior grade ethanol derived from our integrated wheat starch circular processing chain, ensuring ultra-pure quality.
View Technical SpecsThe global meat processing industry relies heavily on functional additives to reconcile yield efficiency with high sensory quality. In sausage formulation, Isolated Soy Protein (ISP) serves as a core functional ingredient rather than a simple filler. At the molecular level, sausage formulations are complex fat-in-water emulsions. When high-speed cutters shear meat tissue, lipid droplets are released. Without stabilizer agents, these droplets coalesce during thermal processing, leading to product failure (oil separation, jelly pockets, dry textures).
According to industrial search data and buyer intent matrices, procurement managers and food engineers look for ISP that exhibits specific emulsification indexes, gel viscosity parameters, and thermal resilience. Our non-GMO isolated soy proteins are designed specifically to meet these dynamic challenges. Operating as both an emulsion stabilizer and a structural gel, Kawah Oils' ISP ensures that moisture and lipids remain locked within the protein matrix, even during high-temperature cooking, sterilization, or vacuum packaging.
Emulsification Ratio (Protein:Water:Oil)
Crude Protein Content (Dry Basis)
Annual Non-GMO Soy Input
The functionality of Isolated Soy Protein in meat applications relies on the molecular properties of its globulin fractions: 7S (beta-conglycinin) and 11S (glycinin). These proteins feature hydrophilic (water-loving) and hydrophobic (fat-loving) amino acid side chains. During high-shear sausage manufacturing, these proteins align at the oil-water interface, reducing interfacial tension and forming a protective barrier around fat droplets.
Different regions have distinct culinary standards, regulatory limits, and sausage preparation processes. We specialize in custom solutions for various regional profiles:
High-volume continuous production lines require proteins with fast hydration profiles and high emulsion capacity. Our 9001BW and 9007B-A series are designed for these high-speed cutter systems, helping processors lower cost-in-use while maintaining firm skin snap.
Smoked sausages (like Kielbasa, Rookworst, and Bockwurst) undergo dehydration and smoking cycles. Using our 9002B Chopping Type soy isolate stabilizes the matrix, prevents fat cook-out under heat, and maintains casing adhesion throughout the smoking process.
High-temperature sterilization environments in tropical climates require robust structural integrity. Our 9007B-C emulsion-grade protein features stable intermolecular cross-links that prevent water separation, extending shelf life under ambient display conditions.
Meatless formulations depend on plant proteins for structure. The Tofu & Vegetarian Type 9003B soy protein isolate creates a fibrous, chewable network that mimics the cohesive texture of real meat, delivering an authentic eating experience.
Our manufacturing facility, operated by Shandong Kawah Oils Co., Ltd., employs advanced engineering processes to ensure consistent functionality and purity across all production lots.
We source domestically grown, non-GMO soybeans directly from our dedicated planting bases. Each batch undergoes PCR testing to verify identity-preserved (IP) status before entering the extraction pipeline.
Soybeans are processed into low-temperature defatted flakes to keep the native protein structures intact. Mild alkaline extraction is then used to solubilize the globulin fractions while leaving insoluble fibers behind.
The solution is adjusted to pH 4.5, precipitating the target 7S and 11S proteins. Multiple washing stages remove soluble sugars and off-flavor compounds, producing a clean, neutral-tasting isolate.
The protein slurry is neutralized and heated at high temperatures for short periods. This flash pasteurization step eliminates microbiological activity while preserving the functional gelation and emulsification properties of the protein.
Using our state-of-the-art Dachuanyuan spray drying tower, the liquid slurry is atomized into uniform droplets. This controlled drying phase yields a free-flowing powder with excellent hydration characteristics and consistent bulk density.
Established in 2003, Xinrui Group has grown into an integrated agricultural industrialization complex covering over 1,000 mu. We operate an efficient circular economy that combines agricultural processing with industrial manufacturing:
Our manufacturing processes are verified by international auditing bodies, ensuring our plant proteins meet strict quality and safety standards globally.
Take a look inside our processing plants, R&D centers, and packaging facilities through our video gallery.
A walk through our spray drying, packing, and sorting divisions.
Processing steps from raw non-GMO soybeans to low-temperature meal.
Our tri-canter separation process in our wheat milling facility.
How we integrate wheat processing, ethanol production, and cogeneration.
A look at our analytical testing for water binding, gel strength, and purity.
Technical and commercial questions regarding isolated soy protein applications.
Explore our full line of functional non-GMO soy proteins, dietary fibers, wheat starches, and vital wheat gluten for food formulations.
Designed for dense food systems, providing high water absorption and fat stabilization in sausage batters.
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High-emulsification grade optimized for processed meat formulations and canned sausage operations.
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Provides dual water-binding and structural support, improving texture and yielding clean-label properties in meat products.
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Low-viscosity, high-dispersion protein engineered for quick wetting in RTD beverages, dairy, and liquid mixes.
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High-density, structural wheat protein pellets developed for clean animal feed and aquaculture applications.
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Highly filterable injection soy proteins with low sedimentation rates, suitable for cured hams and poultry muscles.
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High-viscosity protein that supports gel formation and water retention in ground beef and poultry batters.
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Highly dispersible isolate that stays in suspension, suitable for nutrition powders and fortified plant milks.
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