Description
Product Name: Soy Protein Isolate Emulsion Type
CAS No.: ********0
H.S. Code: *******0
Synonyms: Soy Protein Isolated; Soy Protein Isolate *0%
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Description: Soy Protein Isolate Emulsion Type is made from high
quality Non-GMO soybean, produced and designed for application in
emulsion type high-temperature sausage, low temperature meat
products such as Western-style sausage/kishe, frozen products(e.g.
meat balls, fish balls), can foods, baking products, flour
products, confectionary, cakes and aquatic products etc..
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Specification: National Standard, Emulsion Type
Items Specification
Protein (dry basis, Nx6.*5) Â *0% Min.
NSI Â *8% Min.
Moisture  7.0% Max.
Fat  1.0% Max.
Ash (dry basis) Â 6.0% Max.
Crude fiber (dry basis) Â 0.5% Max.
Particle Size (**0 mesh) Â *5% Min.
Total plate count  ****0cfu/g Max.
Coliform  *0/**0g Max.
Yeast & Moulds **0/g Max.
E.coli Negative
Salmonella Negative
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Speciality: Excellent emulsification and lower production cost; can
improve product yield ratio, enhance the volume of fat and water to
be added and improve texture and slicing of product, etc.
