Isolated Soy Protein

Isolated Soy Protein 600

Characteristic and application: Isolated Soy Protein Shengwang 600 helps meat processors to achieve good emulsion and water binding ability in order to reduce cooking loss, prevent fat loss and improve the structure of final products in a cost effective way. it improves the quality of meat products by intensify and proprotion nutrition. And it widely used in Sausage, ham and other meat products.

Isolated Soy Protein 800

Characteristic and application: Isolated Soy protein Shengwang 800 has good separate function, and it can be separated steady and uniformity. It widely used in all kinds of beverage to intensify and proportion nutrition, such as milk, soy milk, oatmeal and nuclecolus milk and so on.

Specification:

1. Colour: straw yellow　 　 2. Odor: no peculiar odor
3. Crude protein (in dry base)NSI≥90%　
4. Nitrogen content ≥90%
5. Moisture≤6.5% 　　　　6.PH index: 7.0 or 7.5
7. Fat≤0.5% 　　 8. Ash content≤6.0%
9. Water absorbability≥800%　　　　 10.Emulsification≥95%
11. Oil-retain≥400%

12. Total bacteria(piece/g) ≤10,000piece/g
13. Coliform: negativ