DESCRIPTION

SOY PROTEIN ISOLATE EMULSION is our new soy protein isolate with higher viscosity and gel strength, it can help meat processors to achieve good and stable emulsion and water binding so that reduce the cooking loss and prevent fat loss and improve the structure of final products in a cost effective way.

SOY PROTEIN ISOLATE INJECTIONis an isolated soy protein that is dispersible in water or other liquid systems and exhibit medium/low viscosity. Because of its properties, it lends itself well to injection in various meat products. It can also be used for dry powdered mixes or solid beverages, which are later hydrated by the customer.

PHYSICAL CHARACTERISTICS

TYPICAL BACTERIOLOGICAL ANALYSIS

Protein (DRY BASE)

*0% min

Standard plate count

*0,**0/g max

Moisture

7% max

Enterococcus

**0/g max

Ash

6% max

Coliforms (in 0.1g)

negative

Crude fiber

4% max

Salmonella (in *5g)

negative

Fat

0.5%max

Yeast and mould

*0/g max

PH

7±0.5

Color

light

Flavor

neutral

MINERALS (TYPICAL ANALYSIS) *

Calcium

**0

mg/**0g

Potassium

**0

mg/**0g

Lead

0.***3

mg/**0g

Sodium

**4

mg/**0g

Arsenic

non

mg/**0g

Magnesium

*2.8

mg/**0g

Mercury

non

mg/**0g

Iron

*0.7

mg/**0g

Zinc

*0.*0

mg/**0g

Phosphorus

**4

mg/**0g

PARTICLE DISTRIBUTION(TYPICAL ANALYSIS)

*8% through **0# U.S. standard screen

ESSENTIAL AMINO ACID (G/**0G) *

Arginine

6.*5

Methionine

0.**6