Detailed Product Description

Isolated Soy Protein (ISP)    
Raw Materials:  high quality Non-GMO soybean
Ingredients:  high quality low-temperature defatted soybean flakes, soybean phosphatide
Application: solid beverage and nutritional powder, low-temperature meat products
Characteristics:
- Good dispersancy, medium viscosity, good instant and soluble property and nondusty.
   - Has certain gel agglutinative property, fully expand and extract mytolin, excellent property of water holding.
   - Good instant property, can be made into injection brine.
- Improving texture and slice up capability of products.
   - Good hydrophilicity and dissolubility, can evenly distribute throughout the meat products.
Usage:
- put the product into ingredients in the ratio 3% and tumble together.
- add the product directly to the finished products proportionally and stir uniformly.
- when used in tumbled products, the ISP powder can be added directly and be tumbled together with other supplementary materials.
- made the product into injection, add to the ingredients in the ratio 5-6%, and then tumble homogeneously.
Technical indexes:
Crude protein (dry basis)  ≥90% 
Moisture  ≤7.0% 
PH  7.0±0.5
Ash  ≤6.0%
Fat  ≤1.0%
Total plate count  ≤30000cfu/g 
E. Coli (MPN/100g)  ≤30 
Dispersibility  totally dispersed within 25 seconds, without agglomeration.
Packing: 20kg/bag, Paper-plastic bag with lining
Storage:
- prevent goods from rain and humidity during transportation and storage, forbidden to pack or store with other odorants.
- best temperature for storage is below 25, keep ventilation and dryness.
- shelf life is 12 months.