| ≥1 piece |
isolated soybean protein
1. Water binding.
2. Made from non-gmo soybean materials.
3. Non-dusty and fat emulsifying.
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