Soy protein concentrate Product description Soy protein concentrate are prepared by removing soluble carbohydrate fraction as well as some flavor compounds from defatted meal.It has good water preserving capability to preserve water and gravy of meat products, keep the taste and flavor of meat......
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Product description
Soy protein concentrate are prepared by removing soluble carbohydrate fraction as well as some flavor compounds from defatted meal.It has good water preserving capability to preserve water and gravy of meat products, keep the taste and flavor of meat products; enhance water absorption of baked food and pastry, hold water of food, reduce shrinkage and prolong its freshness period. Also has good gelling propert, hydrophilicity and solubility. It normally used in emulsified sausage, ham, high-temperature sausage, vegetable food and frozen food etc.
Specification
| product name | Soy protein concentrate | Latin name | Glycine max. |
| Physical Standard | |||
| Appearance | Light Yellow powder | ||
| Chemical Standards | |||
| % Moisture | 8.0 maximum | ||
| % Protein, dry basis | 65% | ||
| minimum PH (1:10 dispersed in water) | 6.5 to 7.5 | ||
| Minor Standards: | |||
| % Fat | 1.0 maximum | ||
| % Ash | 6.5 maximum | ||
| Microbiological Standards | |||
| Total Plate Count | 20,000 cfu/g, | ||
| maximum Staphylococcus (pathogenic) | negative | ||
| Coli form | negative | ||
| Yeast & Mold | 100 cfu/g, max | ||
| Physical test: Cream-white powder, Sieve analysis 96% through 100 Mesh. | Cream-white powder, Sieve analysis 96% through 100 Mesh. | ||
| Storage Condition | Below 25℃, keep ventilation and dryness. | ||
Packing and Transport
If you have any other requirements with packing, please feel free to contact me , we also provide OEM ODM and private label.
