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Specifications
high level of proteingood emulsifier and gelling property
excellent additive for sausage
1.HACCP
2.ISO22000
3.ISO9001
4.HALAL
5.KOSHER
It is made from high quality Non-GMO soybean, produced and designed for application in large piece of meat products by injecting, low tempreture barbecue products etc...
1. Sensory index:
Form powder
Color light yellow
Odor odorless
2. Physical & chemical index
Protein ( dry basis) ≥90%
Moisture ≤7%
NSI(%) ≥88%
Crude fiber(dry basis) ≤0.5%
Ash ≤5%
Fat ≤1%
Particle Size(100 mesh, %) ≥95%
3. Microbial index:
Total bacteria count( per gram) ≤20,000
E. coli count negative
Coliform ≤30MPN/100g
Yeast and Moulds ≤100cfu/g
Salmonella negative
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