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Soy Protein (ISP)
 Soy Protein (ISP) |
Product Description
Raw Materials: High quality Non-GMO soybean
Ingredients: High quality low-temperature defatted soybean flakes, soybean phosphatide
Application: High-temperature meat products, minced ham sausages, emulsified sausages.
Characteristics:
- Good water preserving capability to preserve water and gravy of meat products, keep the taste and flavor of meat products; Enhance water absorption of baked food and pastry, hold water of food, reduce shrinkage and prolong its freshness period.
- Good gel agglutinative property to hold water, flavor and sugar of food by gel texture of protein; Give products better elasticity, improve texture and slice up capability of products.
- Good emulsification to accelerate the forming of oil-water emulsion, prevent oil droplets from massing, stabilize the state of emulsification. This can increase the output rate of products.
- After sprinkle of phosphatide, the product has very good hydrophilicity and good solubility.
Technical indexes:
Crude protein (dry basis) ¡Ý90%
Moisture ¡Ü7.0%
PH 6.5-7.5
Ash ¡Ü6.0%
Fat ¡Ü1.0%
Total plate count ¡Ü30000cfu/g
E. Coli (MPN/100g) ¡Ü30
Gel ¡Ý1800.
| Model NO.: | ISP |
|---|---|
| Company: | Shandong Yuxin Soybean Protein Co., Ltd. |
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