Soy protein isolate is made from GMO Free soy bean with IP certification,used in baked foods ,ice cream ,yogurt and meat
Soy protein isolate emulsion grade ----- UCISO 900/910
UCISO 900/910 enhance meet processors to achieve good emulsion and water binding in order to reduce the cooking lose, prevent fat lose. She can also improve the structure of final products in a cost effective way
Chemical analysis | Microbiological analysis | |||
Protein (N x 6.25) dry basis | 90% min | E.coli: per/100g | Nil | |
NIS nitrogen solubility index | 85% min | Salmonella | Negative | |
PH | 7±0.5 | Total bacteria: per/g | 20,000 max | |
Fat | 1.0% max | Appearance | ||
Ash | 5.5% max | Cream white fine powder | ||
Moisture | 7.0% max | Fineness (100# screen) | 95% min | |
Packing: in paper bag of 20 kgs net each, with separate inner PE liner
Quantity: 12 to 12.5 mt per 20 feet container; 24 to 25 mt per 40 feet container
Type of Emulsion GradeØ UCISO 900: She contains hydrophilic and hydrophobic groups that keeps the mixture of water and oil at emulsion status with very good emulsifying stability to prevent water and oil inside the product from losing. It also prevents the fat in ham or sausage from being separated.
Ø UCISO 910: She is fortified by lecithin for dust free and has all characteristic of UCISO 900.
isolate Soya Protein
