Description

SOY PROTEIN ISOLATE Description: Soy protein isolate 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 : <*0 cfu/g Yeast & Mold : **0 cfu/g, max Storage Condition Store at ambient room temperature, dry. Recommended Shelf-life *2 months from date of ***** Product Application Emulsion soy protein is applied to all Hotdogs and Sausages, Fat Emulsion and Skin Emulsion, Luncheon Meat or Emulsified products. Dispersed soy protein is applied to beverage, milk powder, dairy, flour, ice cream and other products. Injection soy protein is applied to low temperature meat product in injection process. Country of Origin Pingdingshan, Henan province, China Inspection Certificate ISO********0, HACCP, HALAL Packing Details *0kg net weight per complex bag