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 proportion nutrition. And it widely used in Sauage, ham and other meat products.

1. Colour: Straw yellow
2. Odor: No peculiar odor
3. Crude protein(in dry base)NSI: 90%min
4. NSI index: 90%min
5. Moisture: 7.0% max
6. Fat: 0.50% max
7. Ash content: 6.0% max
8. pH index: 7.0+/-0.5
9. Oil-retain: (ISP: Fat: Water: =1: 5: 5)
10. Gel strength: 500cps min
11. Total bacteria(cfu/g): 10000 cfu/g max
12. Coliform: Negative
13. Melamine: Negative
14. Alanine: Negative