Processed Food & Food Service

Soybean protein isolate G100 is a non-GMO soybean protein product with high gel elasticity, emulsification and water retention. It is widely used in meat products, fillings, quick-frozen dumplings, meatballs, sausages, ham and other quick frozen products, leisure products and vegetarian food.

Wilpro D400 is a Non GMO isolated soy protein processed by customized technology, with good solubility and it is suitable for neutral liquid drinks.

WILCON SJ is a non GMO Functional soy protein Concentrate product It has such function as good moisture and oil preserving, good smell, no dust emission, high solubility, anti salt and it is very stable when effected by outside force (e.g. heat or thaw). Widely used in meat systems, fish products processing, infantile food , fillings, quick frozen dumplings, meatballs, sausages, ham and other quick frozen products, leisure products and vegetarian food.

Discover the nutritional excellence of ISOLATED SOY PROTEIN WILPRO S120, crafted by the esteemed WILMAR GROUP. This premier isolated soy protein concentrate redefines plant-based nutrition, embracing a health-conscious lifestyle without compromising on taste or quality. Primarily designed for various culinary applications, WILPRO S120 enriches protein shakes, health supplements, fortified foods, and beverages. It’s the perfect addition to meat alternatives, baked goods, and even pet food, amplifying their protein content substantially. With its minimalistic fat and carbohydrate content, this protein isolate paves the way for effective weight management and supports fitness enthusiasts in achieving their dietary goals. Crafted from non-GMO soy, WILPRO S120 is an excellent source of plant-based protein with over 90% protein on a dry basis, delivering all essential amino acids required for comprehensive muscle growth and recovery. Its impressive protein digestibility score assures that nutrients are optimally absorbed by the body. WILPRO S120 is also recognized for its exceptional functional properties. It is highly soluble, integrates seamlessly into various recipes, and is an invaluable binding agent in culinary preparations, ensuring consistency and texture in finished products.