This is a highly viscosity and easily dispersible functional soy protein concentrate for use in bowl chopper, mixer/grinder, and mixer/blender system. It provides good emulsifying properties and is recommended for comminuted, ground, and canned meat products. With the satisfying functionality, this CSP can also be used in emulsion meat products to replace or partly replace Emulsion Grade ISP.
Physical characteristics
| Protein (DRY BASE) | 68% min |
| Moisture | 7% max |
| Ash | 6% max |
| Crude fiber | 4% max |
| Fat | 1% max |
| PH | 7 ±0,5 |
| Color | light |
| Flavor | neutral |
Typical bacteriological analysis
| Standard plate count | 20,000/g max |
| Enterococcus | 100/g max |
| Coliforms (in 0.1g) | negative |
| E-coli (in 0.1g) | negative |
| Salmonella (in 25g) | negative |
| Yeast and mould | 50/g max |
Packing: 20kg net weight, paper/plastic bag poly-lined.
The information contained herein is correct to the best of our knowledge. The recommendations or suggestions contained in this bulletin are made without guarantee or representation as to results. We suggest that you evaluate these recommendations and suggestions in your own laboratory prior to use. Our responsibility for claims arising
from breach of warranty. Or otherwise is limited to the purchase price of the material. Freedom to use any patent owned by CPI or others is not to be inferred from any statement contained herein.