| Customization: | Available |
|---|---|
| Certification: | BRC, ISO, HACCP, Halal |
| Assay Method: | GPC |
Suppliers with verified business licenses
Audited Supplier Audited by an independent third-party inspection agency
Soy protein isolate added to meat products can improve the texture and taste of meat,incease the protein content,and strengthen the vitamin.It is a widely used food additive.
Features and Applications:
1.Easily dissolves and low viscosity.
2.Widely used to add in hams, beef, poultry, non-meat vegetarian analogs,vegetarian cheese, nutrition food, soymilk.
Specifications:
1) Min. protein: 90%
2) Min. NSI: 90%
3) PH: 7±0.5
4) Max. moisture: 8%
5) Max. ash: 6.0%
6) Max. fat: 0.5%
7) E-Coli: negative
8) Salmonella: negative
9) Max. standard plate count: 20,000/g
Soy protein isolated is widely used in the processing of meat products, fish products, dairy products, cooked wheaten products, soft drinks, foods for children, candies, convenient foods, cold foods, sugar products, and other nutritional foods and modern functional foods. Being able to effectively increase the protein content, improve the nutrition and taste of foods, and reduce costs and prolong the shelf life of products, it acquires a high nutritional value and enjoys a broad market.
){kind=link}