| Product description : |
Isolated Soy Protein
Product Type: Gelification Type
Model Number : CKISO 90G
It is made from high quality Non-GMO soybean, produced and designed for application in westen-style sausage, ham and other Western-style low-temperature meat products, high-temperature sausage products etc.
Standard quality items:
Organoleptic index Specification
Form Powder
Color Light yellow or Milky white
Smell No peculiar smell
Impurities No impurities visible to the naked eyes
Physical and chemical index
Protein(N×6.25 ,dry basis) Min. 90.0%
NSI Min. 88.0%
Moisture Max. 7.0%
Ash(dry basis) Max. 6.0%
Fat Max. 1.0%
Crude fiber (dry basis) Max. 0.5%
Particle size (100 mesh) Min. 95.0%
Microbiological index
Total Plate count Max.20000 cfu /g
Coliform Max. 30MPN/100g
Yeast& Moulds Max. 100g
E.Coli(mpn/100g) Negative
Salmonella Negative
CHARACTERISTICS
Excellent gelification, good solubility and anti-dust effect; can improve texture and slicing, raise product yield-ratio and reduce product costs.
PACKING
In CIQ-inspected Kraft bags lined with polyethylene bags, packed in closed bacteria-free workshop which was built according to GMP standard, so that the product quality is guaranteed.
NET WEIGHT
20 kg/bag or up to the buyer's request.
TRANSPORTATION
Keep away from rain or damp during transportation and storage, and not loaded or stored together with other smelly products.
STORAGE
The product should be stored on the pallet , and in a dry & cool place away from sunlight, best storage temperature: below 25℃
Shelf life
Within 12 months shelf life under above storage situation.
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