Isolated Soy Protein Emulsion Type for Meat

Isolated Soy Protein RIPRO 502E is an Emulsion Type Isolated Soy Protein recommended for Cooked Sausages, Burgers, Barbecue, Meat Analogues, Minced Meat etc. It is used in bowl-chopping & mixing system, with an excellent emulsifying property and a Strong Gel for Meat Application. It is made from Non-Gmo soybean.


RIPRO 502E has a high protein level of 90%. It helps to achieve good emulsifying and water-binding properties to reduce the cooking loss and to improve the structure of the final meat products.


Qingdao Foodrich Soya-Tech Co., Ltd is a large producer in China of Isolated Soy Protein 90%, High Gel, Non-Gmo Isolated Soy Protein for Meat Applications.

Isolated Soy Protein RIPRO 502E
Protein (on dry base, N×6.25 )≥90.0%
Ash ≤6.0%
Fat ≤1.0%
PH 8.0±0.5
Standard Plate Count≤20000cfu/g
E. ColiNegative 
Salmonella (in 25g)Negative 
Yeast and Mould100cfu/g max
AppearanceSlight yellowish white powder
Flavor & TasteBland
Particle Size 

≥95% passing 100 mesh

Packing: Packed in polylined paper bags with plastic inner, 20kgs net weight per bag.

Storage: In cool and dry conditions but not under direct sunlight, to protect from water and wet, and not to                                     store together with other smelly products.

Shelf Life: Best within 12 months since production date. 

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Foodrich Soya has different specifications of ISOLATED SOY PROTEIN. You can leave message by "Inquiry” on line or send email to us to ask for free samples. Our email is: