Specifications

it is made from high quality Non-GMO soybean and processed by the advantage technology,used in sausage,ham, vegetable food....

good gelification, high protein content and good water binding, excellent emulsification, improve product yield ratio.

 physical and chemical index:

Protein9dry basis),N×6.25,%)	≥68
Moisture(%)	≤7.0
Fat(%)	≤1.0
Ash(dry basis,%)	≤6.0
Particle Size(100mesh,%)	≥95

 

Microbiological index:

Total plate count	≤20000cfu/g
Coliform	≤90/100g
Yeast and Moulds	100/g
li	Negative
Salmonella	Negative