Emulsion Isolated Soya Protein

Product Description

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/kishe, frozen products(e.g. meat balls, fish balls), can foods, baking products, flour products, confectionary, cakes and aquatic products etc.

Physical & chemical index
Protein ( dry basis, Nx6.*5, %)     ≥*0
NSI(%)     ≥*8
Moisture(%)     ≤7.0
Fat(%)     ≤1.0
Ash(dry basis, %)     ≤6.0
Crude fiber(dry basis, %)     ≤0.5
Particle Size(**0 mesh, %)     ≥*5
Microbiological index
Total plate count     ≤****0cfu/g
Coliform     ≤*0/**0g
Yeast & Moulds     ≤**0/g
E.coli     Negative
Salmonella     Negative
Characteristics
execellent emulsification, improve product yield ratio, enhance the volume of fat and water to be added, lower production cost, improve texture and slicing of product etc...
Packing
In CIQ-inspected Kraft bags lined with polyethylene bags, packed in closed bacteria-free workshop which was built according to GMP standard, so that the product quality is guaranteed.
Net weight
*0 kg/bag, *5 kg/bag, or up to the buyer's request.
Transportation 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: below *5℃, Shelf life: *2 Months