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連絡先担当者 Ms. anny
No 206, guangxing rd, kenli, dongying,, Dongying, Shandong
this kind of soy protein isolated can provide strong gel strength and good emulsification. it has been applied fo 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 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