Enzyme Modified Soy Protein improve the functionality of soy protein in soy-protein-based adhesives by reducing viscosity and enhancing adhesion, bond strength, and bond water resistance.
- Used in food and biobased consumer products.
- The new industrial enzymes are applied to produce new value-added soybean products. These enzymes catalyze reactions in water-based systems and should be more environmentally friendly than current traditional methods.
- Please consult your nutritionist.