New Arrival China Soybean Nutrition - 9002B Chopping Type, Isolated Soy Protein – Ruichang Detail:
Application:
Puffed product such as fiber protein,textured protein
● Characteristics:
High viscosity, high water absorption, powerful puffing
and drawing ability.
● 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:
Mix 9002B with water and other ingredients, then extrude.
(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 manufacturing date.
Product detail pictures:
Related Product Guide:
Increase in input costs reason behind bread price hike: Bakers | Soya Meal Protein 48%
Flour Market | Soya Bean Protein
Good quality comes to start with; service is foremost; organization is cooperation" is our enterprise philosophy which is regularly observed and pursued by our firm for New Arrival China Soybean Nutrition - 9002B Chopping Type, Isolated Soy Protein – Ruichang, The product will supply to all over the world, such as: Angola, Boston, Manchester, After years of development, we have formed strong ability in new product development and strict quality control system to ensure excellent quality and service. With the support of many long term cooperated customers, our products are welcomed all over the world.
By Jean Ascher from Bangalore - 2017.02.28 14:19
We have been cooperated with this company for many years, the company always ensure timely delivery ,good quality and correct number, we are good partners.
By Edith from Slovak Republic - 2018.02.04 14:13