Specifications

Excellent emulsification ability, improve product yield ratio, enhance the volume of fat and water to be added

It is made from high quality Non-GMO soybean,produced and designed for application in emulsion type high-temperature sausage, low temperature meat products such as western-stylesausage/kishe,frozen products,confectionary, cakes and aquatic products etc

 

1. Sensory index:

      Form                                              powder

      Color                                              light yellow

      Odor                                              odorless

2. Physical & chemical index

      Protein ( dry basis)                          ≥90%

      Moisture                                         ≤7%

      NSI(%)                                            ≥88%

      Crude fiber(dry basis)                    ≤0.5%

      Ash                                                ≤7%

      Fat                                                 ≤1%

     Particle Size(100 mesh, %)             ≥95%

3. Microbial index:

      Total bacteria count( per gram)         ≤20,000

       E. coli count                                   negative

       Coliform                                        ≤30MPN/100g

       Yeast and Moulds                          ≤100cfu/g

      Salmonella                                      negative