Factory Free sample Soy Whey - 9007B-A Meat & Emulsion Type, Isolated Soy Protein – Ruichang Detail:
● Application：
Sausage, Granule sausage, snack foods, meat stuffing products, meat balls.
● Characteristics：
High gel and longtime stable gel conditions.
● 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：
1:4:4 by chopping water and ISP first and then chopping oil to create strong gel.
(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.
Product detail pictures:
Related Product Guide:
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5 Foods That Are Making Your Mild Depression Worse | Mass Protein
We believe in: Innovation is our soul and spirit. High-quality is our life. Consumer need to have is our God for Factory Free sample Soy Whey - 9007B-A Meat & Emulsion Type, Isolated Soy Protein – Ruichang, The product will supply to all over the world, such as: Latvia, Nairobi, Lithuania, We've a skilled sales team, they have mastered the best technology and manufacturing processes, have years of experience in foreign trade sales, with customers able to communicate seamlessly and accurately understand the real needs of customers, providing customers with personalized service and unique merchandise.
By Aurora from Costa Rica - 2017.10.27 12:12
This supplier's raw material quality is stable and reliable, has always been in accordance with the requirements of our company to provide the goods that quality meet our requirements.
By Jeff Wolfe from Lithuania - 2018.12.10 19:03
