Soy Protein Concentrate is widely used in sausages.
Soy Protein Concentrate has characteristics of low soybean odor, high ability of emulsion, water and fat binding, gel and foam forming, equals to or surpasses the functional properties of some Soybean Protein Isolate (SPI) at a certain extent while the price remains low. It could replace domestic Soybean Protein Isolate, and lower final product cost, raise protein content and improve mouthfeel. It has been widely used in the products of meat(sausage etc.), cold drink, beverage, chocolate, vegetarian diet, seasoning, baking food, etc. Item Index sign
CSP(ratio of binding water and fat) 1:5:5
Total plate count per/g NMT10000
E.coli per/100g NMT40
Pathogenic bacteria Neg.