Suihua Jinlong Vegetable Oil Co., Ltd. is located in the biggest NON-GMO soybean planting base in Heilongjiang Province. Our company is the agricultural industrialization leading high-tech enterprise. Our company possesses our own soybean production base which guarantees the soybean products are NON-GMO. We integrate professional facilities for purchase, storage and transportation and our own assembly lines of oil extraction, soybean protein isolation, soybean protein concentration and soybean dietary fiber. The special railway for our factory has been in application in the international and domestic transportation.

Our machining amount of soybean is 150000 tons per year. The storage capacity is 30000 tons. The purchase and sales amount reaches 300000 tons. All of our production facilities and technology introduced abroad are advanced. We deeply process high-quality soybean series products with bioengineering technology to export them to overseas markets.

The products have passed ISO9001, HACCP, IQNET, IP-Non-GMO and HAHAL certifications and acquired green food certification and have been authenticated as A-Grade Green Food by Chinese Green Food Development Center. Our products are famous brand products of Heilongjiang Province and are awarded Golden Prize in China Agricultural Product Processing Trade Exposition.

Soy protein isolation JL7501 is extracted from defatted soy flakes through removing most fat and carbohydrate. It is used in food industry for both nutritional (increasing protein content), sensorial (getting better mouth feel, bland flavor) and functional reasons (for applications requiring emulsification, water and fat absorption and adhesive properties).

Soy Dietary Fiber JL8000 is derived from the cell wall of NON-GMO soybean from Northeast China. It is composed of insoluble fiber, soluble fiber and protein. The soy dietary fiber can be used to improve products' water-binding ability and formability in many products like ice cream, bakery food and drink.

Soy protein concentration JL7301 is made from defatted soy flake through acid or alcohol treating. It contains about 68%-70% protein in dry basis. It retains most of the fiber of the original soybean. Soy protein concentration is widely used as functional or nutritional ingredient in a wide variety of food products, mainly in baked foods, breakfast cereals and some meat products to retain water and fat so as to improve nutritional value.