Concentrated Soy Protein-SINO650

タイトルまたは説明

SINO**0Soy protein concentrate should contain at least *5% protein on a moisture free basis. It also has such function as high solubility, easy to disperse, good gel agglutinative, emulsifiable, moisture preserving. Low-fat, low-sugar, and low-cholesterol are also its merits.Soy protein concentrate is used in following food products:

• Meat products processing: For sausage and ham, it can increase their protein content, lower the content of fat and cholesterol, and improve their quality, taste and flavor.
• Bakery or toast products processing: It can be used in the processing of bread, cake and instant noodles, etc. to increase the products protein content, to improve taste and also reduce production costs.
• Beverage processing: It can be used as and additive for the processing of fruit juice, chocolate, candy, coffee, soy cheese, soy milk powder to improve their flavors.
• SINO**0
  
  Specification:

  Chemical analysis	Microbiological analysis
  Protein (N x 6.*5) dry basis	*5% min	E.coli: per/**0g	Nil
  PH	7±0.5	Salmonella	Negative
  Fat	1.0% max	Total bacteria: per/g	*0,**0 max
  Ash	8% max	Appearance
  Moisture	7.0% max	Cream white fine powder, mild smell
  Fineness (**0# screen)	*0% min	SPC: water: oil	1:4:4

  
  
   

  Quantity: *2 to *2.5 mt per *0 feet container; *4 to *5 mt per *0 feet container
  
  Storage:

  
  
   
  • Stored in a cool and dry area on pallet. Keep container tightly closed; avoid physical damage; do not expose to heat.
  
  Incompatibilities: keep it away from acids, oxidizers, corrosives, poisonous and hazardous items; items with foreign odor and non-food materials etc.