FDA, GMP, HACCP, IFS, ISO, KOSHER, Other

It has a suave flavor and of easy dispersability, used in formulations for brines for injection in meat products. It has a great capacity of forming stable emulsions, able of retaining water, and provides the formation of gel with good elasticity.

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 5% 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