| ≥1 piece |
Type: SOY PROTEIN ISOLATE--wp900e
Wp900e is extracted from non-gmo defatted soy flakes, used in food industry for both nutritional ( increasing protein content), sensorial ( getting better mouth feel, bland flavor), and functional reasons ( for applications requiring emulsification, water and fat absorption and adhesive properties).
Wp900e helps meat processors to achieve good emulsion and water binding ability in order to reduce cooking loss, prevent fat loss and improve the structure of final products in a cost effective way? ? Used by tumbling or rolling.
Wp900e application: High solubility, dispersibility and functionality, and also have strong gel and emulsion, excellent performance in water binding and fat emulsifying and is widely used in: Emulsified meat production, vegetarian food, chopped and minced meats, frozen desserts, etc.
Chemical analysis and microbiological analysis:
Name of product Soy protein isolate
Appearance light yellow powder
Protein content 90.00% min
Nsi 90.00% min
Ash 6.00% max
pH 6.50-7.50
Moisture 6.50% max
Particle size 96% by 100mesh
Coliform negative
Salmonellas negative
Standard plate count <20000/g
Package: 20 kg net in multi-wall, paper bag with PE inside.
Storage: Stored on the pallet, and in a dry and cool place.