China New ProductOrganic Soy Isolate Protein - 9001BW Meat Type, Isolated Soy Protein – Ruichang Detail:
● Application:
Sausage, quick-frozen foods, flour products, vegetarian foods
● Characteristics:
High water retention, high oil retention
● 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 9001BW into the ingredients at the ratio of 3%-5% and chop together.
2. Chop 9001BW into emulsion lumps at the ratio of 1:5:5, then add it to the products.
(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:
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owing to excellent assistance, a variety of high quality products and solutions, aggressive costs and efficient delivery, we take pleasure in an excellent popularity amongst our customers. We are an energetic business with wide market for China New ProductOrganic Soy Isolate Protein - 9001BW Meat Type, Isolated Soy Protein – Ruichang, The product will supply to all over the world, such as: Germany, Lyon, Indonesia, Our company's main products are widely used all over the world; 80% of our products exported to the United States, Japan, Europe and other markets. All stuff sincerely welcome guests come to visit our factory.
By Gladys from Argentina - 2018.11.02 11:11
The customer service reprersentative explained very detailed, service attitude is very good, reply is very timely and comprehensive, a happy communication! We hope to have a opportunity to cooperate.
By Miriam from Canberra - 2018.05.15 10:52