Isolated Soy Protein Emulsion for Meat Products (SINO9001),China Sinoprotein price supplier

  Isolated Soy Protein SINO9001 Emulsion 1: 5: 5 
Application: High-temperature meat products, minced ham Sausages, emulsified sausages 

Characteristics: 
- Good water preserving capability to preserve water and gravy of meat products, keep the taste and flavor of meat products; Enhance water absorption of baked food and pastry, hold water of food, reduce shrinkage and prolong its freshness period. 
- Good gel agglutinative property to hold water, flavor and sugar of food by gel texture of protein; Give products better elasticity, improve texture and slice up capability of products. 
- Good emulsification to accelerate the forming of oil-water emulsion, prevent oil droplets from massing, stabilize the state of emulsification. This can increase the output rate of products. 
- After sprinkle of phosphatide, the product has very good hydrophilicity and good solubility. 

Packing: 20kg/bag, Paper-plastic bag with lining 
Storage: 
- prevent goods from rain and humidity during transportation and storage, forbidden to pack or store with other odorants. 
- best temperature for storage is below 25Celsius, keep ventilation and dryness. 
- shelf life is 12 months.