Isolated soy protein,China Wilpro price supplier

excellent emulsification, improve product yield ratio, enhance the volume of fat and water to be added, lower production cost

 

it is made from high quality Non-GMO soybean,produced and designed for application in emulsion type high-temprerature sausage, low temperature meat products such as western-stylesausage/kishe,frozen products,confectionary, cakes and aquatic products etc

1. Sensory index:

      Form                                              powder

      Color                                              light yellow

      Odor                                              odorless

2. Physical & chemical index

      protein ( dry basis)                          ≥90%

      Moisture                                         ≤7%

      NSI(%)                                            ≥88%

      Crude fiber(dry basis)                    ≤0.5%

      Ash                                                ≤6%

      Fat                                                 ≤1%

     Particle Size(100 mesh, %)             ≥95%

3. Microbial index:

      Total bacteria count( per gram)         ≤20,000

       E. coli count                                   negative

       Coliform                                        ≤30MPN/100g

       Yeast and Moulds                          ≤100cfu/g

      Salmonella                                      negative