Isolated Soya Protein
Specifications
Isolated Soya Protein is mainly used in beverage and meat productsProtein:90%Min
Moisture:7%Max
Ash:6.5%Max
.Fat:1%Max
Isolated Soya Protein(ISP) is made from NON-GMO soybean and it is a kind of food additive used in food manufacturing because of its nutritional value and functionality and excellent performance in water binding and fat emulsifying.
Specifications:
1 Organoleptic index | |
Items |
Index |
Form |
Powder |
Color |
Light yellow |
Smell |
No peculiar smell |
2Physicochemical index | |
Protein (dry basis) |
≥90% |
Moisture |
≤ 7.0% |
Ash |
≤6.5% |
Fat |
≤ 1.0% |
PH |
6.5-7.5 |
Lead |
≤ 0.5 mg/kg |
Arsenic |
≤ 0.5 mg/kg |
NSI |
≥ 85% |
Particle size (through 100# sieve) |
≥60% |
Gelatin(g/mm) |
≥800 |
3Microbiological index | |
Total plate count (per gram) |
≤20000 |
E. coli count |
Negative |
Pathogenic bacteria |
not detected |
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