Isolated Soybean Protein (Type D)
Features:
High dissolution and dispersing stability. With the protein content of 88% minimum, lactose excluded. A good subordinate of dairy products with low calorie and high nutrition. and as a substitute for whey protein can reduce production cost.
Application:
Widely used in pure milk powder, formula milk powder, neutral liquid milk, milk beverage, yogurt, rice powder, soybean powder and ice cream, etc
Technical Index:
|
Item
|
Index
|
|
Appearance
|
creamy, powder or particle, No lump
|
|
Flavor & Taste
|
natural soybean flavor, free from other objectionable taste
|
|
Crude protein（dry basis，N*6.25），
|
88% Min
|
|
Moisture,
|
7.0% Max
|
|
Ash（dry basis）
|
6.5% Max
|
|
Ph
|
6.5-7.5
|
|
NSI
|
90% Min
|
|
Fat
|
1.0% Max
|
|
Pb ，
|
1.0% mg/kg Max
|
|
As，
|
0.5 mg/kg Max
|
|
Aflatoxin B1,
|
5.0 ug/kg Max
|
|
Total Plate count
|
30000 cfu/g Max
|
|
E-Coli (mpn/100g)
|
Negative
|
|
salmonella
|
Negative
|
Packing: 20kg/bag, multi-craft paper bag or paper bag with plastic inside
Storage: Products stored in ventilated place, relative humidity less than 75% and keep away form toxic, odor, volatile or wet matters.
|
Click to enlarge image
Related Keywords:
Bookmark / Share this page