Isolated soy protein for meat

Isolated soy protein for meatFeatures: High gel, high water absorption, high oil keeping and high emulsification Applied range: Meat products, such as sausages, ham, luncheon meat, chicken meat ball, fish meat ball, flour products, pet foods etc. Technical Index ItemIndexColor, StateLight yellow or creamy, powder of tine particle No lump formingTaste, FlavorWith natural soybean flavor, no particular smelllForeign MatterThere are not foreign matters to the naked eyesCrude proteindry basis,N×6.25, ≥90moisture ≤7.0ashdry basis ≤ 6.5Pb,mg/kg ≤ 1.0As,mg/kg ≤0.5Aflatoxin B1, ug/kg≤5.0Aerobic bacter count, cfu/g≤30000Coliform Bacteria MPN/100g ≤.0Pathogenic Bacteria ( salmonella, shigella, staphy lococcus aureus)Negative