Shansong Brand Soy Protein Isolate produced from Natural GMO-free soy bean with IP certification.

It has good gelling strength by water-hydration, and it is an excellent emulsifying agent, providing homogenous heat stable emulsion. It is applied by method of “bowl-chopping & mixing; homogenizing & emulsifying”.

Processed Meat Products:

Soy protein isolate used as binders, emulsifiers, enhancing the nutrition value, improving the structure, increasing the yields, reducing the cooking losses.

Most application in processed meat products are: emulsified meat products (bologna, frankfurters, salami, miscellaneous sausage, luncheon loaves, canned luncheon loaves, seafood etc) and coarsely ground meat products (meat balls, patties, pizza toppings, school lunch/military, seafood etc)

Applied in canned meats, it is resulted in pleasing uniform texture structure without fat leakage & separation

Poultry Products

Soy protein is used to bind comminuted poultry meat cuts and trimmings, to make pressed loaves and poultry rolls, nuggets and patties.

Seafood Products

There are comminuted gel-like seafood products based on a minced fish flesh ingredient called surimi. Soy protein isolate has been used to replace amount of surimi, traditional quality maintained, textural property controlled and protein content increased.

Packaging:

in paper bag of 20 kgs net each, with separate inner PE liner.

12.5 mt / 20' FCL; un-palletized

25.0 mt / 40' FCL; un-palletized

Storage:

In cool & dry area on pallet, off the floor and out of contact with walls and ceiling.

Keep bag tightly closed; avoid physical damage; keep it away from acids, oxidizers, corrosives, poisonous & hazardous items and items with foreign odor & non-food materials etc.

For best performance, it is recommended that the product be stored at a temperature of less than 23°C & at relative humidity of below 60%; product be used within six months from the date of delivery.