SOY PROTEIN ISOLATE INJECTION 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

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

0.0031         mg/100g

Sodium

960      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.