Description

this kind of soy protein isolate provides strong gel strength through water binding in a ratio of 1:4. it is also an excellent emulsifying agent; it will give you a homogenous heat stable animal fat emulsion in a ratio of at least 1:4:4. It is applied by kinds of meat products according to special process. it is coated lecithin to avoid dust during the production line that be called dustproof. (The producer guarantees the functionality) Chemical Analysis Typical limits: % Protein (N*6.*5 dry base) min.*0 Moisture max.7.0 Fat max.0.5 Ash max.5.8 Crude Fiber max 1.0 Color cream Flavor neutral Function characters: Powder: water: Animal fat: salt 1:4:4:0.*8 Good elasticity, oil and water can not be exuded powder: water 1ï&frac*4;š4 Good elasticity, good gloss Typical bacteriological analysis: Standard plate count max. *0, **0per/g ***** negative Yeast and mould max.**0per/g Salmonella (in *5g) negative Particle distribution *5% through **0# screen Packing & Storage: it is supplied in *0Kg whiter or brown polylined paper bags within one layer’s Food grade PE inner bag. Net weight: *0kgs/bag Gross weight: *0.3kgs/bag