soy protein isolate emulsion type

ISOPRO 510A is our new soy protein isolate with higher viscosity and gel strength, it can help

meat processors to achieve good and stable emulsion and water binding to reduce the cooking loss

and prevent fat loss and improve the structure of final products in a cost effective way.

Typical Bacteriological Analysis

Standard plate count 20,000/g max Coliforms 100/g max

E Coli (in 0.1g) negative Yeast and mould 100/g max

Salmonella (in 25g) negative

Particle Distribution (Typical Analysis)

99% through 100# U.S. standard screen

Heavy Metal Analysis

lead 1.0 mg/kg max

Arsenic 0.5 mg/kg max

Packing: 20kg net weight, paper/plastic bag poly-lined.

Storage: below 75℉ and 60% relative humidity promotes longer shelf life.

Certificate: BRC, HACCP, ISO9000, ISO22000, IP, Kosher & Halal certificated

Shelf life: one year.

Manufacturer: Shandong Sinoglory Health Food Co., LTD.

2013-07

Physical Characteristics

Protein(N×6.25 mfb) 90% min

Moisture 7% max

Ash 6% max

Crude fiber 0.5% max

Fat 0.5%max

PH 7.3±0.5

Colour light

Flavour neutral