Product Name: Soy Protein Isolate Emulsion Type

CAS No.: 9010-10-0

H.S. Code: 35040090

Synonyms: Soy Protein Isolated; Soy Protein Isolate 90%

Description: Soy Protein Isolate Emulsion Type is made from high quality Non-GMO soybean, produced and designed for application in emulsion type high-temperature sausage, low temperature meat products such as Western-style sausage/kishe, frozen products(e.g. meat balls, fish balls), can foods, baking products, flour products, confectionary, cakes and aquatic products etc..

Specification: National Standard, Emulsion Type

Items Specification

Protein (dry basis, Nx6.25) ≥90%

NSI  ≥88%

Moisture  ≤7.0%

Fat  ≤1.0%

Ash (dry basis) ≤6.0%

Crude fiber (dry basis) ≤0.5%

Particle Size (100 mesh) ≥95%

Total plate count ≤20000cfu/g

Coliform ≤90/100g

Yeast & Moulds ≤100/g

E.coli Negative

Salmonella Negative

Speciality: Excellent emulsification and lower production cost; can improve product yield ratio, enhance the volume of fat and water to be added and improve texture and slicing of product, etc.