This is an isolated soy protein that is dispersible in water or other liquid systems and exhibit medium/low viscosity. Because of its properties, it lends itself well to injection in various meat products. It can also be used for dry powdered mixes or solid beverages, which are later hydrated by the customer.
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.