This emulsion grade ISP is produced from high quality NON-GMO soybeans of Northeastern China, via de-hulling, defatting, alkali processing and spray drying, high in nutrition, gelation, emulsion, and viscosity. it can help meat processors to achieve good and stable emulsion and water binding so that reduce the cooking loss and prevent fat loss and improve the structure of final products in a cost effective way.
Physical characteristics
| Protein (DRY BASE) | 90% min |
| Moisture | 7% max |
| Ash | 6% max |
| Crude fiber | 4% max |
| Fat | 0.5% 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.