| Chemical analysis
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Microbiological analysis
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| Protein (N x 6.25) dry basis
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90% min
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E.coli: per/100g
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Nil
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| NIS nitrogen solubility index
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85% min
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Salmonella
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Negative
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| PH
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7 ± 0.5
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Total bacteria: per/g
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20,000 max
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| Fat
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1.0% max
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Appearance
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| Ash
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5.5% max
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Cream white fine powder
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| Moisture
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7.0% max
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Fineness (100# screen)
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95% min
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soy protein is made from GMO Free soy bean with IP certification,used in baked foods ,ice cream ,yogurt and meat alternatives .
Packing : in paper bag of 20kgs net each ,with separate inner PE lin
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