Best Price onNatural Protein Shakes - 9001BH Meat Type, Isolated Soy Protein – Ruichang Detail:
Application:
Sausage, Granule sausage, snack foods, meat stuffing products, meat balls
● Characteristics:
High gel
● 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: 7.5±1.0
Particle Size(100 mesh, %): ≥98
Total plate count: ≤20000cfu/g
E.coli: Negative
Salmonella: Negative
Staphylococcus: Negative
● Recommended Application Method:
1. Put 9001BH into the ingredients at the ratio of 3%-5% and chop together.
2. Chop 9001BH into hydration lumps at the ratio of 1:5 or emulsion lumps at the ratio of 1:5:5, then put it into the products.
The above methods are only for reference, customers can apply according to its own recipe.
(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’GP;
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 12 months from production date.
Product detail pictures:
Related Product Guide:
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We've been committed to offering easy,time-saving and money-saving one-stop purchasing service of consumer for Best Price onNatural Protein Shakes - 9001BH Meat Type, Isolated Soy Protein – Ruichang, The product will supply to all over the world, such as: Greece, Poland, Egypt, We follow up the career and aspiration of our elder generation, and we're eager to open up a new prospect in this field, We insist on "Integrity, Profession, Win-win Cooperation", because we have now a strong backup, that are excellent partners with advanced manufacturing lines, abundant technical strength, standard inspection system and good production capacity.
By Elma from New Zealand - 2017.08.28 16:02
It is really lucky to meet such a good supplier, this is our most satisfied cooperation, I think we will work again!
By Frank from Luxembourg - 2017.01.28 19:59