Isolated Soy Protein-emulsion type

                                   

	SKU:SSPRO-90E

	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, flour products, confectionary, cakes and aquatic products etc.

	 

	

		

			Physical & chemical index
		

			

				

					

						Protein (dry basis, Nx6.25, %)
					

						≥90
				
				

					

						NSI (%)
					

						≥88
				
				

					

						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
					

						≤20000cfu/g
				
				

					

						Coliform
					

						≤90/100g
				
				

					

						Yeast & Moulds
					

						≤100/g
				
				

					

						E.coli
					

						Negative
				
				

					

						Salmonella
					

						Negative
				
			
		
	
	

		

			Characteristics
		

			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.
	
	

		

			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
		

			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