Description

SOY�PROTEIN�ISOLATE�
�
Description:
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The�product�is�soy�protein�isolate,�it�is�a�soluble,�dispersible�product�developed�for�use�in�food�systems�where�a�highly�functional�protein�is�required.�It�is�the�most�concentrated�form�of�all�soybean�products�since�it�contains�high�percentage�of�protein.�It�stabilizes�emulsion�and�improves�texture.�It�is�classified�into�such�three�different�types�as�EMULSION�TYPE,�DISPERSED�and�INJECTION�TYPE�according�to�different�functions.�Emulsion�soy�protein�isolate�has�strongest�emulsion�ability�and�gelling�ability.�Injection�type�has�good�solubility�and�is�injected�into�low�temperature�meat.�
SPECIFICATIONS:
Physical�Standard
Appearance : Light�Yellow�powder
Chemical�Standards
Major�Standards:
%�Moisture : 7.0,�maximum
%�Protein,�dry�basis,�N�x�6.*5 : *0%�minimum
PH�(1:*0�dispersed�in�water) : 6.5�to�7.5
�
Minor�Standards:
%�Fat : 1.0,�maximum
%�Ash : 5.0,�maximum
Microbiological�Standards
Total�Plate�Count ������������: *0,**0�cfu/g,�maximum
Staphylococcus�(pathogenic) : negative
Coli�form :
Yeast�&�Mold : **0�cfu/g,�max
Storage�Condition
Store�at�ambient�room?temperature�dry.
Recommended�Shelf-life
*2�months�from�date�of�manufacture
Country�of�Origin
Pingdingshan,�Henan�province,�China
Inspection�Certificate
ISO********0,�HACCP,�HALAL
Packing�Details
*0kg�net�weight�per�complex�bag