PriceList for Emulsion Soy Protein - 9007B-C Meat & Emulsion Type, Isolated Soy Protein – Ruichang

● 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.