Application
Meat products, minced fished products, bakery products, quick-frozen foods and vegetarian foods
Characteristics
Good water binding, fat binding, good emulsification, gel properties
Product Analysis
Assay Specifications Methods of Analysis
Appearance Light yellow or milky white powder By visual perception
Moisture max10.0% GB/T5009.3
CP on Dry basis min68.0% GB/T5009.5
Ash max8.0% GB/T5009.4
Fat max1.0% GB/T5009.6
PH Value 6.5~7.5 10% slurry
Particle Size min90.0% 100 mesh through
Standard Plate Count max30000cfu/g GB/T4789.2
E. coli max30 GB/T4789.3
Salmonella Negative GB/T4789.4
Staphylococcus Negative GB/T4789.10
Recommended Application Method
1. Put BX708 into the ingredients at the ratio of 3%-4% and chop together
2. Chop BX708 into emulsion lumps at the ratio of 1:5:5, then put it into the products.
The above methods are only for reference, customers can apply according to its own recipe.
Packing & Transportation
The outer is paper-polymer bag, the inner is food grade polythene plastic bag.
Net weight 20kg /bag
Without pallet---12.5MT/20GP, 25MT/40GP
With pallet---10MT/20GP, 20MT/40GP
Storage
Store in dry and cool condition, keep away from material with odor or of volatilization, protect from water and wet.
Shelf-life
Best within 12 months from manufacturing date.