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Product Features |
| Special features: |
higher gel, water retention, oil keeping and emulsification |
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| Quality certification: |
ISO,HACCP |
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| Description: |
Soybean Protein Isolate for Meat
Priority:
Good gel, water retention, oil keeping and emulsification
Application:
Meat products, such as sausages, ham, luncheon meat, chicken ball, fish ball, flour products, pet foods etc.
Technical Index:
Item Index
Appearance creamy, powder or particle, No lump
Flavour & Taste natural soybean flavour, free from other objectionable taste
Crude protein (dry basis, N×6.25), 90% Min
Moisture, 7.0% Max
Ash (dry basis) 6.5% Max
Ph 6.5-7.5
NSI 90% Min
Fat 1.0% Max
Pb, 1.0% mg/kg Max
As, 0.5 mg/kg Max
Aflatoxin B1, 5.0 ug/kg Max
Total Plate counts 30000 cfu/g Max
E-Coli (mpn/100g) Negative
Salmonella Negative
Packing: 25kg/bag, multi-craft paper bag or paper bag with plastic inside
Storage: Products stored in ventilated place, relative humidity less than 75% and keep away form toxic, odour, volatile or wet matters. |
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