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連絡先担当者 Ms. anny
No 206, guangxing rd, kenli, dongying,, Dongying, Shandong
soy protein isolate can provide good dispersive speed in cold water that is within *0 seconds in cold water by the ratio 1:*0 (SPI: water). At same time, it can keep normal gel strength and emulsification. It has lower foam during solubility in water and no agglomeration in cold water. it has been applied for injected and emulsified meat products, such as chunk meat and roasted products. Chemical Analysis (Typical limits :%) Protein (N*6.*5 dry base) min.*0 Moisture max.7.0 Fat max.0.5 Ash max.5.8 Function characters: Powder: water: oil 1:5:5 Good elasticity, oil and water can not be exuded powder: water 1ïÂ&frac*4;?4 Good elasticity, good gloss Powder: water 1:*0 Good dispersion and dispersion stability in cold water Typical bacteriological analysis: Standard plate count *0, **0/g max. Packing: it is supplied in *0Kg whiter or brown polylined paper bags within one layerâ??s Food grade PE inner bag. Net weight: *0kgs/bag Gross weight: *0.3kgs/bag