By: Soy Protein  08/30/2010
Keywords: Protein, food processing, industry standards

     Isolated Soy Protein/ SPI (Emulsion grade)   -Type: Gel agglutinative and Emulsificative type   -Description: Soy Protein Isolate is made from NON-GMO soybean and it is a kind of high-quality vegetable protein extracted from defatted soy flakes through removing most of the fat and carbohydrates.   -Characters: It has highly functional, excellent emulsification, emulsion stability, gelling properties and has high viscosity, it is both an effective emulsifier and a moisture binder.   -Application: Soy Protein Isolate is the most refined form of soy protein mainly used in meat products enhancing protein content, getting excellent function with its gelling, emulsification, water and fat retention, and improving mouth feel for its chewy texture and bland favor. Suitable for the production of emulsive minced meat & fish products such as all kinds of Ham, Sausage, Meat Loaf, Hot Dogs, Burgers, Patties, Beef, Fish etc.   -Specification: Protein(N*6.25)%              : 90min Nitrogen Solubility Index%  : 80min Fat%                               : 1.0max Moisture%               : 7.0max Ash content%                     : 5.5max Fineness (100 mesh)%         : 95min E.coli                   : Negative Salmonella               : Negative Total plate count           : 20000 cfu/g   -Packing: 20kg bags, white paper coating polyethylene within PE inner bag.   DAHONG INDUSTRIAL CO., LTD.A-901, Xinmao Bldg., NO.1111 Xingang Rd.,Tanggu 300456, Tianjin, ChinaContact person: Amy Zhang Tel: +86-22-25718987    Fax: +86-22-25716117Mobile: +86-13821190356 MSN: [email protected] Skype/Yahoo: chinasoyprotein

Keywords: Chinese Dumpling, Fish & Poultry, Food Additives, food processing, Haccp Certification, Ham & Sausage, industry standards, Meat Alternatives, Protein, Sausage Patties, Seafood & Fish, Soy Protein, Soy Protein Concentrate, Soy Protein Isolate, Textured Soy Protein, Vegetarian Foods,

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