New Fashion Design for Soy Protein Textured - 9007B-C Meat & Emulsion Type, Isolated Soy Protein – Ruichang

● Application：

Chicken meat, light colour sausages, luncheon meat, fish ball, quick-frozen foods, meat stuffing, bacon.

● Characteristics：

Excellent color, flavor and gelling，good emulsion formation by 1:4:4(oil) together.

● 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：

1:4:4 by chopping water, ISP and oil together forms 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.