Isolated Soy Protein – Gel
type

Description

It is
make from high quality Non-GMO soybean, produced and designed for application
in western-style sausage,ham and other Western-style low-temperature meat
products,high-temperature sausage products etc.

Technical indexes:Crude protein(dry
basis): 90%min

NSI:88%min

Moisture:7%max

PH:7±0.5

Ash:6%max

Fat:1%max

Crude fiver(dry basis):0.5%max

Particle Size(100mesh):95%min

Microbiological index

Aerobic plate
count:20000cfu/g max

Cliform:((30
MPN/100g) max

Yeast&Moulds:100cfu/gmax

li: Negative

Salmonella:Negative

Characteristics:

Excellent gelification,good
solubility,improve texture and slicing,anti-dust,raise product
yield-ratio,reduce product costs.