Emulsion soy protein isolate

       The product is emulsion soy protein isolate, it is a soluble, dispersible product developed for use in food systems where a highly functional protein is required. It is the most concentrated form of all soybean products since it contains high percentage of protein. It improves protein content and texture of product. It posses a strong gelling ability and emulsion ability. Emulsion soy protein isolate has three types as ISOPRO910 (stronger moisture keeping ability), ISOPRO920 (stronger emulsification), ISOPRO930 (stronger solubility). If lecithin added, the type is ISOPRO910L, ISOPRO920L, ISOPRO930L.

SPECIFICATIONS:

A.                  Physical Standard

Appearance                 :      Light Yellow powder

B.                  Chemical Standards

Major Standards:

% Moisture                  :      7.0, maximum

% Protein, dry basis, N x 6.25    :      90% minimum

pH (1:10 dispersed in water) :      6.5 to 7.5

Minor Standards:

% Fat                         :      1.0, maximum

% Ash                        :      5.0, maximum

C.                  Microbiological Standards

Total Plate Count              :  20,000 cfu/g, maximum

Staphylococcus (pathogenic)      :      negative

Coli form                     :      <10 cfu/g

Yeast & Mold                     :      100 cfu/g, max

Storage Condition

       Store at ambient room temperature, dry.

Recommended Shelf-life

       12 months from date of manufacture..

Product Application

       All ham sausage,fat emulsion and skin emulsion,luncheon meat and other meat industry with mixed and chopping process.

China

ISO9001-2000,HACCP, NON GMO IP

           20kg net weight per white kraft paper bag.