DEscriptION |
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SOY PROTEIN ISOLATE EMULSION is our new soy protein isolate with higher viscosity and gel strength, 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. SOY PROTEIN ISOLATE INJECTIONis 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. |
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PHYSICAL CHARACTERISTICS |
TYPICAL BACTERIOLOGICAL ANALYSIS |
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Protein (DRY BASE) |
90% min |
Standard plate count |
20,000/g max |
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Moisture |
7% max |
Enterococcus |
100/g max |
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Ash |
6% max |
Coliforms (in 0.1g) |
negative |
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Crude fiber |
4% max |
Salmonella (in 25g) |
negative |
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Fat |
0.5%max |
Yeast and mould |
50/g max |
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PH |
7±0.5 |
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Color |
light |
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Flavor |
neutral |
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MINERALS (TYPICAL ANALYSIS) * |
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Calcium |
570 |
mg/100g |
Potassium |
190 |
mg/100g |
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Lead |
0.0243 |
mg/100g |
Sodium |
924 |
mg/100g |
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Arsenic |
non |
mg/100g |
Magnesium |
72.8 |
mg/100g |
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Mercury |
non |
mg/100g |
Iron |
10.7 |
mg/100g |
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Zinc |
60.00 |
mg/100g |
Phosphorus |
244 |
mg/100g |
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PARTICLE DISTRIBUTION(TYPICAL ANALYSIS) |
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98% through 100# U.S. standard screen |
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ESSENTIAL AMINO ACID (G/100G) * |
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Arginine |
6.85 |
Methionine |
0.916 |
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Cystine |
\ |
Serine |
5.05 |
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Tryptophan |
\ |
Lysine |
2.86 |
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Histideine |
3.05 |
Phenylalanine |
3.74 |
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Tyrosine |
2.9 |
Threonine |
3.64 |
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Leucine |
5.32 |
Valine |
2.48 |
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Glutanicacid |
22.60 |
Asparticacid |
11.4 |
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Glycine |
3.91 |
Alanine |
4.56 |
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Proline |
4.39 |
Isoleucine |
4.60 |
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* average value Packing: 20kg net weight, paper/plastic bag poly-lined. Storage: below 75? and 60% relative humidity promotes longer shelf life. Certificate: HACCP, ISO9000, IP, QS, Kosher & Halal certificated Shelf life: one year. |