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Manufacturer Hot Supply High-Quality Textured Soy Protein for Meat Manufacturer, Sausages, Mince

China Manufacturer Hot Supply High-Quality Textured Soy Protein for Meat Manufacturer, Sausages, Mince, Find details about China Soy Protein, Textured Soy Protein from Manufacturer Hot Supply High-Quality Textured Soy Protein for Meat Manufacturer, Sausages, Mince

Model NO.
AR90
Trademark
ALLRIGHT G. C.
Specification
20KG/BAG
Origin
Shandong
Model NO.
AR90
Trademark
ALLRIGHT G. C.
Specification
20KG/BAG
Origin
Shandong

Manufacturer Hot Supply High-Quality Textured Soy Protein for Meat Manufacturer, Sausages, Mince
Manufacturer Hot Supply High-Quality Textured Soy Protein for Meat Manufacturer, Sausages, MinceManufacturer Hot Supply High-Quality Textured Soy Protein for Meat Manufacturer, Sausages, Mince
Quick Details
CAS No.:9010-10-0
MF:C6H12O6
EINECS No.:232-554-6
FEMA No.:3025
Place of Origin:Shandong, China
Type:Emulsifiers, Flavoring Agents, Nutrition Enhancers
Manufacturer Hot Supply High-Quality Textured Soy Protein for Meat Manufacturer, Sausages, Mince
Color:light yellow
Odor:no off flavour
Ph:7±0.5
Manufacturer Hot Supply High-Quality Textured Soy Protein for Meat Manufacturer, Sausages, MinceManufacturer Hot Supply High-Quality Textured Soy Protein for Meat Manufacturer, Sausages, Mince
Description:
Textured Soy Protein is a soy protein produced from the NON-GMO raw material as ideal food ingredient of high protein. Produced through peel,degrease, extraction, expanding, high-temperature @ high press, widely used in processing of fast-frozen foods and meat products, also it is as main stuff directly in to all kinds of vegetarian foods
Application:Textured soy protein is used mainly in kinds of meat products and maigre products, such as dumpling, bun, ball, and ham.
Manufacturer Hot Supply High-Quality Textured Soy Protein for Meat Manufacturer, Sausages, Mince
Manufacturer Hot Supply High-Quality Textured Soy Protein for Meat Manufacturer, Sausages, Mince
Standard quality items:
Chemical analysisSpecificationMethods of analysis
Protein(N×6.25 ,dry base)Min. 50%GB/T5009.5-2010(KJELDAHL)
MoistureMax. 10.0%GB/T5009.3-2010
AshMax. 7.0%GB/T5009.4-2010
FatMax. 1.0%GB/T5009.6-2008
Physical analysis:  
ColorCream white fine powderSYS-ZY-CPZY-02
FlavorBlandSYS-ZY-CPZY-03
Particle Size on 100 MeshMin 95%SYS-ZY-CPZY-09
Microbiology analysis:  
Total Plate countMax.30000 cfu/gSN0168-92
E.ColiNegativeSN0169-92
SalmonellaNegativeSN0170-92
 
Packaging & Shipping
Packing20kgs/bag net weight, multi-wall, poly-lined paper bag
LableBrand name; Product name, Manufacturer ,CIQ register no., Batch no., Manufacture date and Expiry date
StorageThe product should be stored on the pallet, and in a dry cool place (at a temperature of ≤23ºC and a relative humidity of ≤60ºC)
Shelf lifeWithin 12 months' shelf life under above storage situation.
Manufacturer Hot Supply High-Quality Textured Soy Protein for Meat Manufacturer, Sausages, MinceManufacturer Hot Supply High-Quality Textured Soy Protein for Meat Manufacturer, Sausages, MinceManufacturer Hot Supply High-Quality Textured Soy Protein for Meat Manufacturer, Sausages, Mince

 

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