Advantage:

1.Non-GMO

2.Allergen free

3.High protein content(¥80%, ¥85%)

4.High digestibility

5.Natural ingredient

6.High tolerance and a broad range of solutions: low level of antinutritional, lactose-free, gluten-free, phytohormones -free, cholesterol-free, no saturated fat, rich in iron.

7.Neutral flavor and good dispersion.

8.Rich in lysine and balanced amino acids profile, the ratio value is close to the model value recommende by FAO/ WHO.

Application:

1.Nutraceuticals, functional foods and specific nutrients
Replace whey protein and isolated soy protein in dietary supplements, sports nutrition, weight managements, materna nutrition and clinical nutrition.

2.Baking, cereals, snacks and pasta etc
As a vegan alternative for eggs and other proteins in bakery products to use a source thatis not a major allergen, non-GMO and environmentallyfriendly.

3.Meat substitutes
To make "plant-based, high protein, meatlike chewiness, GMO-free, gluten-free, easy-to-use" vegetarian meat.

4.Beverages
Substitute whey protein, soy protein, wheat protein and other proteins, to make"vegan, plant based, high protein, tasty, low calories, low fat"beverages.

5.Meat products
Applied in delicatessen, minced meats and sausages etc, replacing soybean protein, to improve the texture, yield rate and protein content, increase fat addition and product thermal stability, reduce oil leakage rate and cooking loss.