Soy Protein Isolate for Emulsion Meat in Food Industry

• Customization: Available
• Certification: BRC, ISO, FDA, HACCP
• Application Form: Paste
• Model NO.: CNWDF
• Application: Food
• Extract Source: Soybean
• Type: Soy Protein
• GMO Free: GMO Free
• Natual: Naturally Processing
• Healthy: Healthy Food
• Transport Package: 20kg/Bag
• Specification: 90% protein content
• Trademark: CNWDF
• Origin: Shandong, China
• HS Code: 35040020
• Production Capacity: 40000mt/Year

Product Description

                                                                          ISOLATED SOY PROTEIN ( Emulsion Type ) 

Description: 
 

ISOLATED SOY PROTEIN is made from NON-GMO soybean. WDFPRO950E is dust free 

ISOLATED SOY PROTEIN is a kind of food additive used in food manufacturing because of its 

nutritional value and functionality that are solubility and excellent performance in water binding and 

fat emulsifying. 

Application: Emulsified meat products, poultry and fish products, vegetarian food, 

chopped and minced meats, granular sausage, leisure food, etc. It also can be used in soya milk, diary drinks, etc.
 

Standard quality items:

 

Chemical analysis	Specification	Methods of analysis
Protein(N×6.25 ,dry base)	Min. 90.0%	GB/T5009.5-2010(KJELDAHL)
Moisture	Max. 8.0%	GB/T5009.3-2010
Ash	Ash Max. 6.0%	GB/T5009.4-2010
Fat	Max. 0.5%	GB/T5009.6-2008
PH	7.5-8.5
Physical analysis
Color	Cream white fine powder	SYS-ZY-CPZY-02
Flavor	Bland	SYS-ZY-CPZY-03
Particle Size on 100 Mesh	Min 90%	SYS-ZY-CPZY-09
Microbiology analysis
Total Plate count (cfu/g)	Max.20000 cfu/g	SN0168-92
E.Coli (mpn/100g)	Negative	SN0169-92
Salmonella	Negative	SN0170-92
Packing	20kgs/bag net weight, multi-wall, poly-lined paper bag
Label	Brand name; Product name, Manufacturer ,CIQ register no.,Batch  no., Manufacture date and Expiry date
Storage	The product should be stored on the pallet, and in a dry cool place (at  a temperature of ≤23ºC and a relative humidity of ≤60ºC)
Shelf life	Within 12 months' shelf life under above storage situation.

Pictures as follows: