Isolated Soy Protein for Meat
Isolated soy protein for meat
Features:
High gel, high water absorption, high oil keeping and high emulsification
Applied range:
Meat products, such as sausages, ham, luncheon meat, chicken meat ball, fish meat ball, flour products, pet foods etc.
Technical Index
Item |
Index |
Color, State |
Light yellow or creamy, powder of tine particle No lump forming |
Taste, Flavor |
With natural soybean flavor, no particular smelll |
Foreign Matter |
There are not foreign matters to the naked eyes |
Crude proteindry basis,N×6.25, ≥ |
90 |
moisture ≤ |
7.0 |
ashdry basis ≤ |
6.5 |
Pb , mg/kg ≤ |
1.0 |
As, mg/kg ≤ |
0.5 |
Aflatoxin B1, ug/kg ≤ |
5.0 |
Aerobic bacter count, cfu/g ≤ |
30000 |
Coliform Bacteria MPN/100g ≤ |
.0 |
Pathogenic Bacteria ( salmonella, shigella, staphy lococcus aureus) |
Negative |
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