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.

PHYSICAL CHARACTERISTICS

TYPICAL BACTERIOLOGICAL ANALYSIS

Protein (DRY BASE)

90% min

Standard plate count

20,000/g max

Moisture

7% max

Enterococcus

100/g max

Ash

6% max

Coliforms (in 0.1g)

negative

Crude fiber

4% max

Salmonella (in 25g)

negative

Fat

0.5%max

Yeast and mould

50/g max

PH

7±0.5

Color

light

Flavor

neutral

MINERALS (TYPICAL ANALYSIS) *

Calcium

570

mg/100g

Potassium

190

mg/100g

Lead

0.0243

mg/100g

Sodium

924

mg/100g

Arsenic

non

mg/100g

Magnesium

72.8

mg/100g

Mercury

non

mg/100g

Iron

10.7

mg/100g

Zinc

60.00

mg/100g

Phosphorus

244

mg/100g

PARTICLE DISTRIBUTION(TYPICAL ANALYSIS)

98% through 100#U.S.standard screen

ESSENTIAL AMINO ACCID (G/100G) *

Arginine

6.85

Methionine

0.916

Cystine

\

Serine

5.05

Tryptophan

\

Lysine

2.86

Histideine

3.05

Phenylalanine

3.74

Tyrosine

2.9

Threonine

3.64

Leucine

5.32

Valine

2.48

Glutanicacid

22.60

Asparticacid

11.4

Glycine

3.91

Alanine

4.56

Proline

4.39

Isoleucine

4.60

* 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.