t is a highly viscosity and easily dispersible functional soy protein concentrate for use in bowl chopper, mixer/grinder, and mixer/blender system. It provides good emulsifying properties and can be added in dry. It is recommended for comminuted, ground, and canned meat products.
Physical Characteristics
|
68% min |
|
|
Moisture |
8% max |
|
Ash |
8% max |
|
Fat |
1% max |
|
PH |
7.0±0.5 |
|
Color |
light yellow |
|
Flavour |
neutral |
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 |
|
|
|
Heavy Metal Analysis (mg/kg)
|
Lead |
1.0 max |
|
Arsenic |
0.5 max |
