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Soy Protein Isolate (Food Grade)
1) Protein content: >=90.0% ; 2) NSI (Nitrogen Solubility Index): >=90.0% ; 3) Loss on drying: =<7.0% ; 4) Ash: =<6.0% ; 5) pH: 6.5 ~ 7.5 ; 6) Total plate count: =<30,000cfu/g ; 7) Thermophilic bacteria: =<1000cfu/g ; 8) E.coli: negative Product Group: Soy Protein Isolate |
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Isolated Soy Protein
Features: 1) High texturing power, with strong viscosity and solubility ; 2) Can be mixed with other powders and liquid for injection ; 3) Widely used in the meat processing industry. Specifications: 1) Protein (dry basis): >90% ; 2) NSI: >88% ; 3) pH: 7.0±0.5 ; 4) Moisture: ≤7.0% ; 5) Ash: ≤6.0% ; 6) Coliform group: negative ; 7) Total bacteria: <20,000/g ; 8) Storage: 12 months under 20oC. |
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Soy Protein Isolate
It is high quality protein made from high quality pollution-free non-genetically modified soybean as raw materials with the protein content exceeding 90%, featuring high protein content and low cholesterol. At present, isolated soybean protein is mainly in four varieties: Gelatin type, emulsified type, rolled type and dispersed type. The isolated soybean protein product of the company is a kind of food additive, widely used in meat products, dairy products, flour products, drinks, children's food, candy, instant foodstuff, frozen food and dozens types of modern health food products. Product Group: Soy Protein Isolate |
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Soy Protein Isolates
Features: 1) Rich in protein and amino acid ; 2) Cholesterol, sugar and fat free ; 3) Suitable for making health food, nutrition food, vegetarian food and TVP bars. Specifications: 1) Min. protein: 90% ; 2) Min. NSI: 88% ; 3) PH: 7±0.5 ; 4) Max. moisture: 7% ; 5) Max. ash: 6.0% ; 6) Max. fat: 0.5% ; 7) E-Coli: negative ; 8) Salmonella: nil ; 9) Max. standard plate count: 20,000/g Product Group: Soy Protein Isolate |