90%min milk white soy protein isolate applicable to meat product

Protein(N*6.25) %, 90%Min Fat % ,1.0%Max Moisture %, 7.0%Max Ash content% ,6.0%Max Fineness(100#screen)% ,90%Min

90%min milk white soy protein isolate applicable to meat product

LY-980 isolated soybean protein can provide favorable dispersibility and water retention and can be rapidly dispersed into water.

It is used for meat products. The high-shear emulsification is allpied for injection for high quality muscle products to optimize texture.

isoleated soy protein inspection report

Code No.	Inspection Item	TechNonical Requirement	Sample No.	Analysis result	Conclusion
1	Sensory characteristic	1.Appearance:milk white powder or light yellow powder2.Taste and smell:normal taste and smell of isolated soy protein,no objectional odor3.Purity:In normal vision, no  visible impurity		1.Appearance:milk white powder or light yellow powder2.Taste and smell:normal taste and smell of isolated soy protein,no objectional odor3.Purity:In normal vision, no  visible impurity	qualified
2	Moisture content	≤10.0%	_ _ _ _	5.5%	qualified
3	protein content	≥90%	_ _ _ _	91.4%	qualified
4	Ash content	≤8.0%	_ _ _ _	4.7%	qualified
5	Crude Fiber	≤5.0%	_ _ _ _	0%	qualified
6	Urease activity	Negative	_ _ _ _	Negative	qualified
7	Total arserlic (As)	≤5.0mg/kg	_ _ _ _	<5.0mg/kg	qualified
8	Lead (Pb)	≤1.0mg/kg	_ _ _ _	<5.0mg/kg	qualified
9	Fat	_ _ _ _	_ _ _ _	0.2%	qualified
10	Aflatoxin	_ _ _ _	_ _ _ _	<10ug/kg	qualified
11	PH	_ _ _ _	_ _ _ _	≥6.8,≤7.5	qualified
12	Total bacterial count	_ _ _ _	_ _ _ _	≤30,000/g	qualified
13	Coliform	_ _ _ _	_ _ _ _	≤100/g	qualified

   

90%min milk white soy protein isolate applicable to meat product