● Application：
Qianye Tofu, dried Tofu, vegetarian foods, surimi products, quick-frozen foods, textured protein
● Characteristics：
High gel formation with elastic & crispy texture
● 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: ≤10000cfu/g
E.coli: Negative
Salmonella: Negative
Staphylococcus: Negative
● Recommended Application Method：
1. Put 9005B into the recipe at the ratio of 10%-14% and chop together
2. Chop 9005B with water and vegetable oil at the ratio of 1:6:1 into emulsification lumps.
(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 condition, keep away from sunlight or material with odor or of volatilization.
● Shelf-life：
Best within 24 months from production date
