Food Additive High Quality Isolated Soy Protei

www.foodchem.com Isolated Soy Protein ItemSpecification NameSoy Protein IsolatedCAS No.590-46-5HS code3504 0090ColorlightProtein on dry matter≥90%Crude fiber≤4%Fat≤0.5%FlavorneutralMoisture≤7%Ash≤6%pH7±0.5Heavy metals(as Pb)≤1mg/kgCadmium≤1mg/kgArsenic≤2mg/ kgLead≤3mg/kgMercury≤1mg/kgStandard plate count≤5000/gMould and yeasts≤50/gSalmonellaabsent in 25gPacking20kg bag ; 13.5 mt / 20'FCLRaw Materials: high quality Non-GMO soybean Ingredients: high quality low-temperature defatted soybean flakes, soybean phosphatide Application: solid beverage and nutritional powder, low-temperature meat products Characteristics: 1. Good dispersancy, medium viscosity, good instant and soluble property and nondusty. 2. It has certain gel agglutinative property, fully expand and extract mytolin, excellent property of water holding. 3.Good instant property, can be made into injection brine. 4. Improving texture and slice up capability of products. 5.Good hydrophilicity and dissolubility, can evenly distribute throughout the meat products. Usage: 1. put the product into ingredients in the ratio 3% and tumble together. 2. add the product directly to the finished products proportionally and stir uniformly. 3.when used in tumbled products, the ISP powder can be added directly and be tumbled together with other supplementary materials. 4.made the product into injection, add to the ingredients in the ratio 5-6%, and then tumble homogeneously.