soya protein isolate

high water and oil keeping ability, reduce cooking loss and prevent fat loss and improve the structure of the final products, improve the nutrition content of the products. SPECIFICATIONS: A. Physical StandardAppearance : Light Yellow powder B. Chemical StandardsMajor Standards: % Moisture : 7.0, maximum % Protein, dry basis, N x 6.25 : 90% minimum PH (1:10 dispersed in water) : 6.5 to 7.5 Minor Standards: % Fat : 1.0 maximum % Ash : 5.0, maximum C. Microbiological StandardsTotal Plate Count : 20,000 cfu/g, maximum Staphylococcus (pathogenic) : negative Coli form : negative Yeast & Mold : 100 cfu/g, max