The product is soy protein isolate, it is a soluble, dispersible product developed for use in food systems where a highly functional protein is required. It is the most concentrated form of all soybean products since it contains high percentage of protein. It stabilizes emulsion and improves texture. It is classified into such three
Different types as emvlslon type, dlnjectlon tyep according to different functions. Emulsion soy protein isolate has strongest emulsion ability and gelling ability. Injection type has good solubility and is injected into low temperature meat.


SPECIFICATIONS:

Physical Standard

Appearance; Light Yellow powder

SPECIFICATIONS:

Physical Standard

Appearance; Light Yellow powder
Chemical Standards

Major Standards:

% Moisture; 7.0, maximum

% Protein, dry basis, N x 6.25; 90% minimum

pH (1: 10 dispersed in water); 6.5 to 7.0

Minor Standards:

% Fat; 1.0, maximum

% Ash; 5.0, maximum

Microbiological Standards

Total Plate Count; 20, 000 cfu/g, maximum

Staphylococcus (pathogenic); Negative

Coli form; <10 cfu/g

Yeast & Mold; 100 cfu/g, max

Salmonella: Negative
Storage Condition

Store at ambient room temperature, dry.

Recommended Shelf-life

12 months from date of manufacture...

Product Application

Emulison soy protein is applied to all Hotdogs and Sausages, Fat Emulsion and Skin Emulsion, Luncheon Meat or
Emulsified products. Dispersed soy protein is applied to beverage, milk powder, dairy, flour, ice cream and other products.
Injection soy protein is applied to low temperature meat product in injection process.