it can
provide good dispersive speed in cold water that is within 30 seconds in cold water by the ratio 1:10 (SPI: water)
. At same time, it can keep normal gel strength and emulsification. It has lower foam during solubility in water and no agglomeration in cold water.
it
has
been applied for
injected and emulsified meat products, such as chunk meat and roasted products.
Protein (N6.25 dry base) min.90
Moisture
max.7.0
Fat
max.0.5
Ash
max.5.8
Crude Fiber max 1.0
Flavor neutral
Standard plate count 20,000/g max.
Whatsapp
