非转基因生物孤立的蛋白大豆

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