Isolated soy protein - Food Grade

APPLICATION AND THE RECOMMENDED QUANTITY OF ADDITION

1.It can be used to raise the yield of meat products, check condensation of tiny oil

 and water drops, prevent fat and water separation, improve the taste and structure,

 and make the end products have a higher nutritional value and a fine and wet

texture with good slicing properties. 3 to 8% of soy protein isolate is normally added to meat paste products.
2. It can be added to such solid drinks as oatmeal, coffee mate, soy milk powder peanut milk powder, cocoa milk powder, walnut milk powder, fermented yogurt, juice milk powder, etc. And dairy products so as to raise the protein content in the end products and increase their nutrition. Quantity of addition: no limits, depending on needs and tastes
3. It can also be added to cold drinks (such as ice cream) to reduce the production costs. Recommended quantity of addition: 3 to 5 %.

PACKAGING

Packed in CIQ-inspected Kraft bags lined with polyethylene bags in a closed bacteria-free environment so that the product quality is guaranteed.
Specification: 20 kg/bag, 25 kg/bag

TRANSPORTATION AND STORAGE

     1.Kept from rain or damp during transportation and storage, and not loaded or stored together with other smelly products
2,Stored in a dry and ventilated place. The best storage temperature: below 25℃
3,Shelf life: 12 months