Based on differentiated functional attributes, the YX2000 Series can be subdivided into four types—emulsion, gel, high emulsion, and strong gel—comprising more than 20 specialized products. These products demonstrate excellent water-binding and oil-holding properties. They can be used as raw materials for further processing or as food ingredients that help improve functionality and yield in finished products.

Emulsion Type: Applied in the processing of soy peptide, plant-based foods, ready-to-cook dishes, sausages and related products.
Gel Type: Applied in minced meat, surimi, meat sausages, and other ambient-stable products and frozen prepared foods. Also suitable for the processing of certain tumbled meat products.
High Emulsion Type: Characterized by a light color, fine and stable emulsion, and good elasticity. Suitable for poultry products and surimi-based products.
Strong Gel Type: Applied in soy-based snacks, thousand-layer tofu, meatballs, sausages, and related products.