Isolated soy protein for meat
Isolated soy protein for meat
Features:
High gel, high water absorption, high oil keeping and high emulsification
Applied range:
Meat products, such as sausages, ham, luncheon meat, chicken meat ball, fish meat ball, flour products, pet foods etc.
Technical Index
Item | Index |
Color, State | Light yellow or creamy, powder of tine particle No lump forming |
Taste, Flavor | With natural soybean flavor, no particular smelll |
Foreign Matter | There are not foreign matters to the naked eyes |
Crude proteindry basis,N×6.25, ≥ | 90 |
moisture ≤ | 7.0 |
ashdry basis ≤ | 6.5 |
Pb , mg/kg ≤ | 1.0 |
As, mg/kg ≤ | 0.5 |
Aflatoxin B1, ug/kg ≤ | 5.0 |
Aerobic bacter count, cfu/g ≤ | 30000 |
Coliform Bacteria MPN/100g ≤ | .0 |
Pathogenic Bacteria ( salmonella, shigella, staphy lococcus aureus) | Negative |
Isolated soy protein for meat
