Isolated Soy Protein Product Type: Gelification Type Model Number : CKISO 90G It is made from high quality Non-GMO soybean, produced and designed for application in westen-style sausage, ham and other Western-style low-temperature meat products, high-temperature sausage products etc. Standard quality items: Organoleptic index Specification Form Powder Color Light yellow or Milky white Smell No peculiar smell Impurities No impurities visible to the naked eyes Physical and chemical index Protein(N×6.25 ,dry basis) Min. 90.0% NSI Min. 88.0% Moisture Max. 7.0% Ash(dry basis) Max. 6.0% Fat Max. 1.0% Crude fiber (dry basis) Max. 0.5% Particle size (100 mesh) Min. 95.0% Microbiological index Total Plate count Max.20000 cfu /g Coliform Max. 30MPN/100g Yeast& Moulds Max. 100g E.Coli(mpn/100g) Negative Salmonella Negative CHARACTERISTICS Excellent gelification, good solubility and anti-dust effect; can improve texture and slicing, raise product yield-ratio and reduce product costs. PACKING In CIQ-inspected Kraft bags lined with polyethylene bags, packed in closed bacteria-free workshop which was built according to GMP standard, so that the product quality is guaranteed. NET WEIGHT 20 kg/bag or up to the buyer's request. TRANSPORTATION Keep away from rain or damp during transportation and storage, and not loaded or stored together with other smelly products. STORAGE The product should be stored on the pallet , and in a dry & cool place away from sunlight, best storage temperature: below 25℃ Shelf life Within 12 months shelf life under above storage situation.

CAS NO:9010-10-0

EC NO:232-720-8

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Synonyms:;Soya protein;ISOLATED SOY PROTEIN;soya protein isolated;Soybean Protein Isolated;

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CAS NO:9010-10-0

EC NO:232-720-8

Molecular Formula:

Molecular Weight:

Synonyms:;Soya protein;ISOLATED SOY PROTEIN;soya protein isolated;Soybean Protein Isolated;

Molecular Structure: