Soy Protein isolated,China NC price supplier

Chemical Analysis

Typical limits: %

Protein (N*6.25 dry base)       min.90                 

Moisture                       max.7.0

Fat                             max.0.5                

Ash                           max. 6.0

Crude Fiber                   max 1.0               

Color                         Cream

Flavor                        neutral

   Function characters    :        

   Powder: water: oil 1:5:5             Good elasticity, oil and water can not be exuded       

   powder: water 1    ：    4                    Good elasticity, good gloss       

Typical bacteriological analysis:

Standard plate count             max. 3 0,000 per /g       

E.coli                          negative

Yeast and mould                max.100 per /g          

Salmonella (in 25g)              negative

Particle distribution             

95% through 100# screen     

Packing & Storage:

WDF-P ro 950E is supplied in 20Kg whiter or brown polylined paper bags within one layer’s Food grade PE inner bag.

Net weight: 20kgs/bag    Gross weight: 20.3kgs/bag            

The product should be stored in a dry cool place away from materials with strong odor. Following the above guidelines should insure 12-month shelf life.