Soy Protein Isolate Emulsion

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
Moisture7% max
Ash6% max
Crude fiber4% max
Fat0.5% 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.