High Quality Non-GMO Isolated Soy Protein Emulsion Type

Short Description:

Emulsion type isolated soy protein 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-style sausage, frozen products(e.g. meat balls, fish balls), can foods, baking products, flour products, confectionary, cakes and aquatic products etc.

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Product Detail

Product Customization

Product Tags

Parameter

Physical and chemical index
Color	light yellow or milk white
Odor	normal and bland
Protein (dry basis, N×6.25, %)	≥90
Moisture (% )	≤7.0
Fat (%)	≤1.0
PH	6-8
Ash (dry basis, %)	≤6.0
Crude fiber (dry basis, %)	≤0.5
Particle Size (100mesh,%)	≥95
Microbiological index
Total plate count	≤20000CFU/g
Coliform	≤10CFU/100g
Yeast & Moulds	≤50CFU/g
E.coli	＜3.0MPN/g
Salmonella	Negative

Product Features

Excellent emulsification, water and oil retention capacity up to 1:5:5

Good water retention, improve product yield ratio

Enhance the volume of fat and water to be added

Lower production cost, improve texture and slicing of product

Application Method

Direct addition and use: soy protein isolate can be directly added to sausage and ham meat products by chopping and mixing.

To make protein gel: 1 soy protein isolate powder was added to 3-5 portions of water, chopped into protein gel. The processed protein gel was chopped and mixed with raw meat

in a certain proportion, and add other ingredients.

Packing and Storage

Packaging: in CIQ-inspected Kraft bags lined with polyethylene bags.

Net weight: 20 kg/bag, 25 kg/bag, or up to the buyer's request.

Transportation and Storage: Keep away from rain or damp during transportation and storage, and not loaded or stored together with other smelly products, to be stored in a dry cool ventilated place at the temperature below 25℃ and relative humidity below 50%.

Shelf life: Best within 12 Months under appropriate storage condition from the production date.

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