Soy protein concentrate emulsification experiment

Prepare water, soy protein concentrate and cooking oil, and mix them in a ratio of 1:5:5.
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[@AkilZone02]

Can we keep it in freezer to stand for 12 hours?

[@2guysandacooler]

Would you say that this was a success and can this method of emulsification using soy protein concentrate be used in place of soy protein isolate. I am looking to add to sausage meat

[@chinafoodstuffproteingroup4051]

Yes, soy protein concentrate can be used in production sausages. It's just that the mouthfeel of sausages produced by different soy protein products is also different.

[@chinafoodstuffproteingroup4051]

If you want to know product information, you can enter our website to learn more.

[@lacaval]

Do you have a video in which you used oil emulsion for sausage?

[@hanswest8917]

Thank you for the demonstration. It looks as though soy protein makes for a great emulsification agent. I'm actually looking at Soy Polymers for an industrial use. I'd like to learn more about them. Does it have to be a soy protein to get the kind of bonding effect you showed or can it be some other soy product? Also, do you have to add water to get your soy protein to bond? Can it be, for instance just oils?