Soy Protein Isolate (food grade)
Soy Protein Isolate (food grade)
Application range:
Meat processing, such as ham sausage, baked sausage, sandwiches, meatballs, luncheon meat and so on
Baked goods, such as bread, cookies, cookies, cakes, etc
Product feature:
1. Good gelatability and emulsification.
2. Improve the ability of water and oil conservation.
3. Improve product structure and taste.
4. Inhibiting starch regeneration and prolonging product shelf life.
5. Increase the protein content of the product.
6. Northeast high-quality non-transgenic soybean is processed as raw material.
TYPICAL BACTERIOLOGICAL ANALYSIS | |||
Protein (DRY BASE) | 90% min | Standard plate count | 20,000/g max |
Moisture | 7% max | Coliforms | 30/100g max |
Ash | 6% max | E coli (in 0.1g) | negative |
Fat (Extract) | 0.5% max | Salmonella (in 25g) | negative |
PH | 7.0±0.5 | Yeast and mould | 100/g max |
Flavor | neutral |
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PARTICLE DISTRIBUTION(TYPICAL ANALYSIS) | |||
98% through 100# U.S. standard screen | |||
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ESSENTIAL AMINO ACID (G/100G) * | |||
Arginine | 6.62 | Methionine | 1.26 |
Cystine | 2.64 | Serine | 4.55 |
Tryptophan | 1.50 | Lysine | 5.43 |
Histideine | 2.69 | Phenylalanine | 3.87 |
Tyrosine | 3.15 | Threonine | 2.88 |
Leucine | 7.52 | Valine | 4.06 |
Glutanicacid | 16.52 | Aspartic acid | 10.31 |
Glycine | 3.39 | Alanine | 3.52 |
Proline | 4.44 | Isoleucine | 3.46 |
* average value Packing: 20kg net weight, paper/plastic bag poly-lined. Storage: below 75℉ and 60% relative humidity promotes longer shelf life. Shelf life: 18 Months Certificate: BRC, HACCP, ISO9000, ISO22000, IP, Kosher & Halal certificated | |||
