High Emulsification Injection Type Soy Protein Isolate

Product Description
Our new type of isolated soy protein--injectable and dispersive SPI,which can dissolve in cold water in 30 seconds,without sediments after standing for 30 minutes.The viscosity of mixed liquid is low,so it is easy to be injected into meat blocks.After injected,soy protein isolate can be combined with raw meat to improve the water retention,tenacity and brittle of taste and incease the product yield.
It is dispersible and absorbed in meat through tumbling and massaging chunk.It performs very good function in poultry meat due to no yellowish tripe on cross cut,which occupies the dominated position in Chinese market of low temperature processing meat products.
Physical & Chemical Index
Color
Light Yellow
Fat
≤1%
Protein(dry basis,Nx6.25)
≥90%
PH Value
7.5±1.0
Moisture
≤7%
Particle Size(100 mesh)
≥98
Ash(dry basis)
≤6%
Crude Fiber(dry basis)
≤0.5%
Microbiological Index
Total plate count
≤10000cfu/g
Salmonella
Negative
E.coil
Negative
Characteristics
High emulsification.
Recommended Application Method
1.Dissolve SPI in cold water or mix with other ingredients to make 5%--6% of solution,inject it into product.
2.Add 3% of SPI into beverages or dairy products.
Shelf-life
Best within 12 months from production date.
Packing & Transportation
The outer is paper-polymer bag,the inner is food grade polythene plastic bag. Netweight:20kg/bag;
Without pallet-----12MT/20'GP, 25MT/40'GP.
With pallet-----10MT/20'GP,20MT/40'GP
Storage
Store in dry and cool condition,keep away from material with odor or of volatilization.
Certifications
Our Company