... consisting of multi-amino acids. It has strong hygroscopicity, viscoelastic extension, film formability, adhesion heat coagulability and liposuction emulsifiability, takes ... soaking for a long time, pliable and delicious.3. Meat products such as ham sausage, sandwich and luncheon meat: Wheat ... the best caking agent and filling agent for meat products and especially can replace lean meat in part when ...