9500 Meat & Emulsion Type, Isolated Soy Protein

Short Description:

Product Detail

Product Tags

● Application:

Emulsion type 9500 can make good emulsion at any ratio of 1:4:4/1:5:5/1:6:6. It is easy hydration without agglomeration and suitable for powder

input mixing process. The cooked gel is 400g/30.1mm. ISP Emulsion type 9500 is suitable for hot dog, smoked sausage, frankfurt sausage and where there request for high temperature cooking or powder input mixing process directly instead of high-speed chopping.

● Characteristics:

No need chopping, good emulsion and dispersion.

● Product Analysis:

Appearance:                                              Light yellow

Protein (dry basis, Nx6.25, %):                 ≥90.0%

Moisture(%):                                              ≤7.0%

Ash(dry basis, %) :                                    ≤6.0

Fat (%) :                                                      ≤1.0

PH Value:                                                  7.0±0.5

Particle Size (100 mesh, %):                        ≥98

Total plate count:                                      ≤20000cfu/g

E.coli:                                                        Negative

Salmonella:                                               Negative

Staphylococcus:                                        Negative

● Recommended Application Method:

Emulsion type 9500 is the substitute of Supro 500E can make good emulsion at any ratio of


(For reference only).

● Packing & Transportation:

The outer is paper-polymer bag, the inner is food grade polythene plastic bag. Net weight: 20kg /bag

Without pallet---12MT/20’GP, 25MT/40’ HC;

With pallet---10MT/20’GP, 20MT/40’GP.

● Storage:

Store in dry and cool place, keep away from sunlight or material with odor or of volatilization.

● Shelf-life:

Best within 24 months from production date

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