Isolated Soy Protein (ISP)

Raw Materials:

high quanlity Non-GMO soy bean

Ingredients:

high quality low-temperature defatted soybean flakes

Application:

high-temperature meat products,minced ham sausages,emulsified sausages and kneaded products

Usage:

-make protein,water and oil/fat into gel pro ratio of 1:4:4

-put protein into ingredients in the ratio3-5% and tumble together

-for kneaded products,protein powder can be added directly and tumbled together with other supplementary materials

-for high-temperature ham,hydreate protein with cold water first,then add it together with aniaml fat

Technical indexes:

Crude Protein(dry basis):90% min

Moisture:7% max

PH:7.0±0.5

Ash:6% max

Fat:1% max

Total plate count:30000cfu/g max

Coliform(MPN/100g):negative

Gel value:1800g min

Storage:

-keep away from rain and humidity during transportation and storage ,forbidden to pack or store together with odorants

-best temperature for storage is below25°C,keep ventilation and dryness