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You are here: Home » Products » Soy Protein Isolate » Meat & Injection Type Isolated Soy Protein » 9020 Injection Type
Our new type of isolated soy protein – injectable and dispersive SPI, which can dissolve in cold water in 10 seconds, without sediments after standing for 30 minutes. The viscosity of mixed liquid is low, so it is easy to be injected into meat blocks. After injected, soy protein isolate can be combined with raw meat to improve the water retention, tenacity and brittle of taste and increase the product yield.
It is dispersible and absorbed in meat through tumbling and massaging meat chunk. It performs very good function in poultry meat due to no yellowish tripe on cross cut, which occupies the dominated position in Chinese market of low temperature processing meat products.
● Application：
Chcken Thigh, Ham, Bacon, Meat Paddies, Soy yoghurt etc.
● Characteristics：
High emulsification
● 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: ≤10000cfu/g
E.coli: Negative
Salmonella: Negative
Staphylococcus: Negative
● Recommended Application Method：
1. Dissolve 9020 in cold water or mix with other ingredients to make 5%-6% of solution, inject it into products.
● 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’GP;
With pallet---10MT/20’GP, 20MT/40’GP;
● Storage：
Store in dry and cool condition, keep away from material with odor or of volatilization.
● Shelf-life：
Best within 12 months from production date.
Our new type of isolated soy protein – injectable and dispersive SPI, which can dissolve in cold water in 10 seconds, without sediments after standing for 30 minutes. The viscosity of mixed liquid is low, so it is easy to be injected into meat blocks. After injected, soy protein isolate can be combined with raw meat to improve the water retention, tenacity and brittle of taste and increase the product yield.
It is dispersible and absorbed in meat through tumbling and massaging meat chunk. It performs very good function in poultry meat due to no yellowish tripe on cross cut, which occupies the dominated position in Chinese market of low temperature processing meat products.
● Application：
Chcken Thigh, Ham, Bacon, Meat Paddies, Soy yoghurt etc.
● Characteristics：
High emulsification
● 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: ≤10000cfu/g
E.coli: Negative
Salmonella: Negative
Staphylococcus: Negative
● Recommended Application Method：
1. Dissolve 9020 in cold water or mix with other ingredients to make 5%-6% of solution, inject it into products.
● 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’GP;
With pallet---10MT/20’GP, 20MT/40’GP;
● Storage：
Store in dry and cool condition, keep away from material with odor or of volatilization.
● Shelf-life：
Best within 12 months from production date.
