ISP Water-absorption and emulsion type,ISP emulsion grade,ISP Water-absorption and emulsion type,HUTONG GLOBAL CO.,LTD

ISP Water-absorption and emulsion type

Item : ISP emulsion grade

Details :

ISP Water-absorption & emulsion type

Characteristic: High gelling ability, Absorb water quickly, Strong water absorption . Gelling is firm. Water retention capacity and gelling elasticity is comparatively weak. Function 1:5.5:5.5,water absorption 1:6
Representative Application: Doner,Kebab,Smoked sausage, hot dog, salami, fresh sausage, frozen dumplings，meat balls, fried food and vegetarian sausage.
Specifications for Isolated Soy Protein:

Shelf life:	12 months
Description of goods:	concentrate soy protein
Figures in RESULTS Column of this document must be in compliance with the following product specification’ requirements:
Protein(N×6.25)on dry basis:	90.0% min
Moisture:	7.0% max
Ash content in %	7.0% max
Fat content in %	1.0% max
PH value(10% water solution):	6.5-7.5
Function	1:5:5
Particle size(%)on 100 mesh:	Min. 95% pass 100Mesh
Lead:	0.20mg/kg max
Cadmium:	0.20mg/kg max
Total plate count:	10,000cfu/g max
Yeast and mould:	100cfu/g max
Coliform bacteria:	＜30/100g
E.coli:	Negative in 25g or not detected
Salmonella:	Negative in 25g or not detected
Staphylococcus Aureus:	＜10/g or not detected
Certyfing:	We Guarantee the goods comply with the Specification.

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