Descripción del producto

Specifications
1:Pea protein isolated *5%,*0%
2:non-GMO peas as raw material,
3:Food grade
The product is made by high quality non-GMO peas,by the process of isolation, homogenization, sterilization
Gelation: 1:4 (protein : water)
Emulsification: 1:4:4 (protein : water : oil)
replace soy protein in sausage making

It is special design for the application in meat products, with good function of gelation and emulsification.

Due to the advantages of stability, lower cost and it's natural characteristics (non-GMO, allergen-free, non anti-nutrition factors), many sausage producers start using functional type pea protein isolate to replace the soy protein.

Physical Characteristics:

Appearance: Light yellow or milky powder

Odore: Natural flacor and odor

Visible substances: Absent

Physical and Chemical Indications:

Protein Content (in dry based): ≥*5%,*0%

Crude Fiber (in dry based): ≤0.5%

Moisture: ≤*0%

Ash: ≤8%

Total Fats: ≤3%

pH: 6.0~8.0

Microorganisms:

Total Plate Counts: ≤****0 cfu/g

Total Coliforms: ≤*0 MPN/**0g

Moulds: ≤*0 cfu/g

Yeasts: ≤*0 cfu/g

Pathogenic Bacteria: Absent

Functionalities

Gelation: 1:4 (protein : water)
Emulsification: 1:4:4 (protein : water : oil)