Originated From Nature Essence

protein

 

 

protein

 

Pea Protein:80%, 85%

80%,85%  A  product features:good dispersity, low gelling.
80%,85%  B  product features:good gelling, good solubility and emulsibility, high water
retention capacity.
80%,85%  C  product features:good dispersity,  good solubility, good water retention
capacity.


Faba Protein:85%, 90%

85%,90%  B  good gelling, solubility and emulsibility,high viscosity
85%,90%  C   good dispersity and solubility


Mung Bean Protein:80%

80%  B  Better solubility and emulsibility, better gelling and high viscosity,clean taste
80%  C   Better solubility and dispersity,clean taste


Chickpea Protein:75%

B  Better solubility and emulsibility, better gelling and high viscosity,clean taste
C   Better solubility and dispersity,clean taste
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