| ≥1 piece |
. Isolated Soy Protein:
Name: Isolated Soy protein
CAS: 9010-10-0
isolated soy protein is widely used in meat products, dairy products, flour product, health foods and protein foods. It includes emulsion, dispersed and injection soy protein.
Emulsion soy protein is mainly used in meat products, the emulsion can prevent the fragmentation and shrinkage of meat, and increase the adhesion of meat, which make the product get strong preservation ,retains water and extend the shelf-life.
Injection soy protein which make protein penetrate the muscle tissue evenly, and enhance the products of water holding capacity, holding oil, formation and productivity.
Dispersed soy protein with better dispersion, which is mainly used in beverage production. It isnt only improve the protein content, but also optimize the drinks taste and improve the human immunodeficiency.
Packing: 20 kgs net in multi-wall, poly-lined paper bag
Specification( As per customers requirements)
| Item | Results |
| Colour | Straw yellow |
| Crude protein(in dry base) | ≥90% |
| Nitrogen content | ≥90% |
| Moisture | ≤6.5% |
| PH index | 7.0 or 7.4 |
| Fat | ≤0.5% |
| Ash content | ≤6.0% |
| Water absorbability | ≥800% |
| Emulsification | ≥95% |
| Oil-retain | ≥400% |
| Coliform | Negative |
| CAS No.: 9010-10-0 | Type: Colorants, Emulsifiers, Nutrition Enhance... | yellow: flake |