Soybean isolate protein
Soybean isolate protein
soy isomalt protein 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 and chemical index | |
Protein (dry basis, N×6.25, %) | ≥90 |
NSI (%) | ≥88 |
Moisture (% ) | ≤7.0 |
Fat (%) | ≤1.0 |
Ash (dry basis, %) | ≤6.0 |
Crude fiber (dry basis, %) | ≤0.5 |
Particle Size (100mesh,%) | ≥95 |
Microbiological index | |
Total plate count | ≤20000cfu/g |
Coliform | ≤30MPN/100g |
Yeast & Moulds | ≤100/g |
E.coli | Negative |
Salmonella | Negative |
Characteristics: excellent 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…
Packaging: 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: 20 kg/bag, 25 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 25℃,Shelf life: 12 Months
usage:
1．Emulsified meat products,
2．poultry and fish products,
3．vegetarian food,
4．chopped and minced meats,
5．granular sausage, leisure food, etc.
