price soy protein isolates food additive,China SONEF price supplier

Isolated Soy Protein (ISP)

 

Raw Materials:

high quanlity Non-GMO soy bean

 

Ingredients:

high quality low-temperature defatted soybean flakes

 

Application:

high-temperature meat products,minced ham sausages,emulsified sausages and kneaded products

 

Usage:

-make protein,water and oil/fat into gel pro ratio of 1:4:4

-put protein into ingredients in the ratio3-5% and tumble together

-for kneaded products,protein powder can be added directly and tumbled together with other supplementary materials

-for high-temperature ham,hydreate protein with cold water first,then add it together with aniaml fat

 

Technical indexes:

Crude Protein(dry basis):90% min

Moisture:7% max

PH:7.0±0.5

Ash:6% max

Fat:1% max

Total plate count:30000cfu/g max

Coliform(MPN/100g):negative

Gel value:1800g min

 

Storage:

-keep away from rain and humidity during transportation and storage ,forbidden to pack or store together with odorants

-best temperature for storage is below25°C,keep ventilation and dryness

 

 

ITEM	STANDARD	RESULTS
COLOUR	STRAW YELLOW	LIGHT-YELLOW
PROTEIN (DRY BASIS)	≥ 90%	91.01%
NSI	≥ 85%	90.22
MOISTURE	≤ 7.0%	6.55
PH	7 ± 0.5	7.26
ASH	≤ 6.0%	4.71
FAT	≤ 0.50%	0.44
PARTICLE SIZE	≥ 96.0%(PASSING 100MESH)	99.00
GELATIN	≥ 500G	525G
TOTAL BACTERIA	≤ 1000(PER/G)	7800
SALMONELLA	0	NEGATIVE
E.COLI	≤ 3000(PER/100G)	NEGATIVE
YEASTS AND MOULDS	<100/G	80/G
COLIFORMS	---	NEGATIVE
MELAMINE	≤ 0.25MG/100G	NEGATIVE
ALANINE	≤ 0.3MG/100G	NEGATIVE