this kind is a soy protein produced from the finest NON-GMO raw materials that is gathered from northeast China, it has been produced and designed for use within the meat, poultry and fish processing industry.
it provides st r ong ge l strength through water binding in a ratio of 1: 4 . The gel ability can reach min. 2000g; penetration distance will be range min.21 mm
The product is also an excellent emulsifying agent; it will give you a homogenous heat stable emulsion in a ratio of at least 1:5:5. It is applied by method of “bowl-chopping & mixing; homogenizing & emulsifying”
it is coated lecithin to avoid dust during the production line that be called dustproof.
(The producer guarantees the functionality)
Chemical Analysis
Typical limits: %
Protein (N*6.25 dry base) min.90
Moisture max.7.0
Fat max.0.5
Ash max.5.8
Crude Fiber max 1.0
Color cream
Flavor neutral
Function characters:
Powder: water: oil 1:5:5 Good elasticity, oil and water can not be exuded
powder: water 1 ￡o 4 Good elasticity, good gloss
Typical bacteriological analysis:
Standard plate count max. 20,000 per /g
E.coli negative
Yeast and mould max.100 per /g
Salmonella (in 25g) negative
Particle distribution
95% through 100# screen
Packing & Storage:
it is supplied in 20Kg whiter or brown polylined paper bags within one layer’s Food grade PE inner bag.
Net weight: 20kgs/bag Gross weight: 20.3kgs/bag
Loading quantity is 12mt for 20FCL and 25mts for 40FCL without pallet.
The product should be stored in a dry cool place away from materials with strong odor. Following the above guidelines should insure 12-month shelf life.
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