ISO Certified Emulsified Isolated Soy Protein-TW910,China REYHE price supplier

company profile

Hongda Biotech Group Co.,Ltd

China

Contact: Ms.Nancy Ding

Tel: 86-532-67790605

Number of Employees: < 20

Business Type:

product details

Model No:TW910

Standard:Non-GMO,20KG/BAG

Origin:Shandong,China

Brand:REYHE

Description: TW910 is produced from the finest Non-GMO soybean. It is designed and produced for application in emulsion type high-temperature sausage, low temperature meat products, such as western-style sausage/kishe, frozen products (e.g.meat balls, fish balls), can foods, baking products, flour products, confectionary, cakes and Aquatic Products etc.

Characteristic: Excellent emulsifiability, dust-free, improving yield ratio, enhancing the volume of fat and water to be added, lowering production cost, improving texture and slicing of product etc.

Organoleptic index Light yellow or milky white, no peculiar smell, no impurities visible to the naked eyes.

Physical and chemical index

Protein (dry basis, N×6.25, %) ≥90

NSI % ≥88

Urease activity Positive

Moisture (%) ≤7.0

Fat (%) ≤1.0

Ash (dry basis, %) ≤6.0

Crude fiber (dry basis, %) ≤0.5

Particle Size (100mesh, %) ≥95

Arsenic (mg/kg) ≤0.5

Lead (mg/kg) ≤1.0

Microbiological index

Total plate count ≤20000cfu/g

Coliform ≤90/100g

Yeasts & Moulds ≤100/g

E.coli Negative

Salmonella Negative

Packaging: In 20kg or 25kg kraft bags lined with polyethylene, packed in closed bacteria-free workshop which was built according to GMP standard.

Transportation and Storage: Kept from rain or damp during transportation and storage, and not loaded or stored together with other smelly products, To be strored in a dry & cool place away from sunlight, best storage temperature: below 25℃.

Shelf life: 12 Months under appropriate strorage condition from date of production.

Certificate: ISO9001, ISO22000, IP GMO Free, Kosher, Halal

Description: TW910 is produced from the finest Non-GMO soybean. It is designed and produced for application in emulsion type high-temperature sausage, low temperature meat products, such as western-style sausage/kishe, frozen products (e.g.meat balls, fish balls), can foods, baking products, flour products, confectionary, cakes and Aquatic Products etc.
Characteristic: Excellent emulsifiability, dust-free, improving yield ratio, enhancing the volume of fat and water to be added, lowering production cost, improving texture and slicing of product etc.
Organoleptic index				Light yellow or milky white, no peculiar smell, no impurities visible to the naked eyes.
Physical and chemical index
Protein (dry basis, N×6.25, %)				≥90
NSI %				≥88
Urease activity				Positive
Moisture (%)				≤7.0
Fat (%)				≤1.0
Ash (dry basis, %)				≤6.0
Crude fiber (dry basis, %)				≤0.5
Particle Size (100mesh, %)				≥95
Arsenic (mg/kg)				≤0.5
Lead (mg/kg)				≤1.0
Microbiological index
Total plate count				≤20000cfu/g
Coliform				≤90/100g
Yeasts & Moulds				≤100/g
E.coli				Negative
Salmonella				Negative
Packaging: In 20kg or 25kg kraft bags lined with polyethylene, packed in closed bacteria-free workshop which was built according to GMP standard.
Transportation and Storage: Kept from rain or damp during transportation and storage, and not loaded or stored together with other smelly products, To be strored in a dry & cool place away from sunlight, best storage temperature: below 25℃.
Shelf life: 12 Months under appropriate strorage condition from date of production.
Certificate: ISO9001, ISO22000, IP GMO Free, Kosher, Halal