Specifications

Soy Protein Concentrate is widely used in sausages.

Soy Protein Concentrate  has characteristics of low soybean odor, high ability of emulsion, water and fat binding, gel and foam forming, equals to or surpasses the functional properties of some Soybean Protein Isolate (SPI) at a certain extent while the price remains low. It could replace domestic Soybean Protein Isolate, and lower final product cost, raise protein content and improve mouthfeel. It has been widely used in the products of meat(sausage etc.), cold drink, beverage, chocolate, vegetarian diet, seasoning, baking food, etc. Item                                     Index sign

 

Protein                                 NLT69%(N*6.25)

Moisture                                 NMT10%

Fat                                     NMT1%

Ash                                     NMT7%

Fiber                                  NMT4%    

CSP(ratio of binding water and fat)     1:5:5    

Total plate count per/g                 NMT10000

li per/100g                         NMT40              

Pathogenic bacteria                     Neg.