● Application:
Sausage, Granule sausage, snack foods, meat stuffing products, meat balls.
● Characteristics:
High gel and longtime stable gel conditions.
● Product Analysis:
Appearance: Light yellow
Protein (dry basis, Nx6.25, %): ≥90.0%
Moisture (%): ≤7.0%
Ash (dry basis, %) : ≤6.0
Fat (%) : ≤1.0
PH Value: 7.5±1.0
Particle Size (100 mesh, %): ≥98
Total plate count: ≤20000cfu/g
E.coli: Negative
Salmonella: Negative
Staphylococcus: Negative
● Recommended Application Method:
1:4:4 by chopping water and ISP first and then chopping oil to create strong gel.
(For reference only).
● Packing & Transportation:
The outer is paper-polymer bag, the inner is food grade polythene plastic bag. Net weight: 20kg /bag
Without pallet---12MT/20’GP, 25MT/40’ HC;
With pallet---10MT/20’GP, 20MT/40’GP.
● Storage:
Store in dry and cool place, keep away from sunlight or material with odor or of volatilization.
● Shelf-life:
Best within 24 months from production date.
● Application:
Sausage, Granule sausage, snack foods, meat stuffing products, meat balls.
● Characteristics:
High gel and longtime stable gel conditions.
● Product Analysis:
Appearance: Light yellow
Protein (dry basis, Nx6.25, %): ≥90.0%
Moisture (%): ≤7.0%
Ash (dry basis, %) : ≤6.0
Fat (%) : ≤1.0
PH Value: 7.5±1.0
Particle Size (100 mesh, %): ≥98
Total plate count: ≤20000cfu/g
E.coli: Negative
Salmonella: Negative
Staphylococcus: Negative
● Recommended Application Method:
1:4:4 by chopping water and ISP first and then chopping oil to create strong gel.
(For reference only).
● Packing & Transportation:
The outer is paper-polymer bag, the inner is food grade polythene plastic bag. Net weight: 20kg /bag
Without pallet---12MT/20’GP, 25MT/40’ HC;
With pallet---10MT/20’GP, 20MT/40’GP.
● Storage:
Store in dry and cool place, keep away from sunlight or material with odor or of volatilization.
● Shelf-life:
Best within 24 months from production date.