Select, high-performance isolated soy proteins engineered for optimal brine stability, emulsion strength, and gelation.
Mexico represents one of the largest and most dynamic processed meat and protein sectors in Latin America. Major food hubs in cities such as Monterrey, Guadalajara, Querétaro, and Mexico City support processing plants that manufacture millions of tons of cured meat products (such as *jamón cocido*, *salchichas*, and traditional *chorizo*) every year. Within these highly competitive markets, processing yields, texture profile analysis (TPA), and water-binding capacity are crucial components of operational profitability.
The demand for high-performance Injection Type Isolated Soy Protein (ISP) has reached an all-time high. Unlike standard dispersion-type proteins, injection-grade soy proteins must exhibit an ultra-low viscosity profile under high shear pressure while maintaining excellent cold-water solubility. This prevents the clogging of micro-needles in multi-needle injectors (injectors ranging from 100 to 450 needles operating under high system pressure) used in high-yield ham production.
Our 9020 series proteins are designed to remain fully suspended in high-salt (NaCl) and phosphate systems without precipitation, ensuring uniform injection distribution throughout the muscle tissue.
Allows food processors to achieve stable injection rates of 40% to 100%, binding water during thermal processing to reduce purge loss inside vacuum packaging.
Specially processed under high-pressure homogenizers during drying to guarantee zero sediment residue, eliminating down-time caused by clogged injection needles.
Global soybean supply chains face pressures from fluctuating shipping lanes, climatic changes, and varying GMO regulations. To address these challenges, Mexican food producers require highly reliable suppliers capable of delivering uniform protein quality across every batch. Our state-of-the-art manufacturing plants utilize premium, strictly monitored raw materials, offering high gel strength and emulsifying stability that match the demands of top-tier industrial meat processors.
Established in May 2003, Xinrui Group has developed into a multi-billion RMB agricultural industrialization group covering a total area of more than 1,000 mu. The group represents a circular economy model designed to extract maximum value from wheat and soybean crops while maintaining minimal environmental impact.
Our operations are structured across specialized business divisions to ensure quality control, technological advancement, and seamless global export trade:
As Mexico continues to enforce policies regarding GMO imports and labeling, sourcing fully certified, non-GMO ingredients is critical. Xinrui Group manages its own domestic wheat and non-GMO soybean planting bases. Our trace-back IP (Identity Preservation) non-GMO documentation system guarantees that every shipment of isolated soy protein delivered to Mexican ports (Manzanillo, Veracruz, Altamira) meets strict compliance standards, protecting your brand reputation.
Physicochemical properties of our core protein isolates designed for meat and beverage processing.
| Parameter | Injection Type (9020) | Dispersion Type (9030) | Emulsion / Meat Type (9001BH) | Tofu & Vegetarian Type (9003B) |
|---|---|---|---|---|
| Protein (dry basis) | ≥ 90.0% | ≥ 90.0% | ≥ 90.0% | ≥ 90.0% |
| Moisture | ≤ 7.0% | ≤ 7.0% | ≤ 7.0% | ≤ 7.5% |
| Ash | ≤ 6.0% | ≤ 6.0% | ≤ 6.0% | ≤ 6.0% |
| Viscosity (1:10) | ≤ 20 mPa·s (low) | 30 - 80 mPa·s | ≥ 100 mPa·s (high) | Custom / Structure Maker |
| Gel Strength (1:5) | Medium-Low (cold-soluble) | Medium | ≥ 300 g/cm² | ≥ 450 g/cm² |
| Primary Application | Brine Injection & Tumbling | Beverages & Liquid Foods | Emulsified Sausages | Textured Vegetarian Foods |
Every region has specific dietary preferences and processing traditions. In Mexico, food processors adjust formulas to meet regional tastes, cost structures, and labeling standards like the NOM-051 front-of-pack warning system. Reducing sodium, saturated fats, and starch-heavy fillers while maintaining protein levels is key to clean-label positioning.
Using Emulsion Type ISP 9001BH or 9007B-A creates a stable oil-in-water system. This binds animal fat and added water during thermal sterilization, eliminating fat pocketing in Mexican-style *salchichas* and *chorizo*.
Adding our high-purity Soy Dietary Fiber (SDF) and Vital Wheat Gluten (VWG-P) to wheat and corn flour formulations increases dough elasticity, controls moisture migration, and extends the shelf life of packaged flour tortillas.
Our 9030/9032 Dispersion Type ISP features high solubility and low sandiness. This allows it to disperse smoothly in warm milk or water base mixtures, ideal for instant functional beverages and ready-to-drink proteins.
Exporting ingredients to Mexico requires strict compliance with Mexican health regulations managed by COFEPRIS. We provide documentation support including Certificate of Analysis (COA), Phytosanitary Certificates, allergen statements, heavy metals assessments, and Non-GMO certifications. Our experienced export team coordinates with customs agents at Manzanillo and Veracruz to minimize customs clearance delays and keep your production lines running smoothly.
Watch our manufacturing processes, spray drying towers, and packing automation lines.
Our plants operate under strict global quality standards, ensuring our isolated soy proteins are safe, trace-backable, and compliant.
Factory direct supply of high-grade proteins, dietary fibers, wheat gluten, and starches for the Mexican market.
Modern consumers and regulatory systems require sustainable, functional, and clean-labeled ingredients. At Xinrui Group, we continuously upgrade our production lines and product development to match these shifting market demands.
Our technical development strategy focuses on several key areas:
Find direct answers to common questions about technical details, shipping logistics, and compliance.
Xinrui Group
