Functional CSP

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
Moisture7% max
Ash6% max
Crude fiber4% max
Fat1% max
PH7 ±0,5

Typical bacteriological analysis

Standard plate count20,000/g max
Enterococcus100/g max
Coliforms (in 0.1g)negative
E-coli (in 0.1g)negative
Salmonella (in 25g)negative
Yeast and mould50/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.