Isolated Soy Protein-Gel Emulsion Type (NON-GMO)
Product Description
Isolated Soy Protein-Gel Emulsion Type (NON-GMO)
Product Specification
Physical & Chemical Index
Protein(dry basis,Nx6.25) | ≥90% |
Moisture | ≤7.0% |
Fat | ≤1.0% |
Ash(dry basis) | ≤6.0% |
Crude Fiber(dry basis) | ≤0.5% |
Particle Size(100 mesh,%) | ≥95% |
Microbiological Index
Total plate count | ≤20000 cfu/g |
E.coli | Negative |
Salmonella | Negative |
Application diagram
Product introduction：
It is made from high quality Non-Gmo soybean,produced and designed for application in emulsion type high-temperature sausage,low temperature meat products such as Western-style sausage/kish,frozen products(e.g. meat balls,fish balls), can foods,baking products, cakes and aquatic products etc.
Features：
Excellent emulsification and lower production cost, can improve product yield ratio,enhance the volume of fat and water to be added and improve texture and slicing of product,etc.
Package：
20kg/bag, or up to the buyer’s request.
transport and storage：
Keep away from rain or damp during transportation and storage, and not loaded or stored together with other smelly products. To be stored in a dry&cool place away from sunlight,best storage temperature: 25℃.