Soy protein

SOY PROTEINAnalysis:Chemical Analysis:Microbiological Analysis:Protein(dry basis):90% minE-coli:nilPH:7±0.5Salmonella:negativeMoisture:7% maxTotal Bacteria:20,000/g maxOil:0.8% maxAppearance:Ash:6% maxCream white fine powder.Packing:20 kgs net in multi-wall, poly-lined paper bag. 12mt/20F dry containe or 25mt/40F dry container.Application:Emulsion Grade soy protein isolate High solubility, dispersibility and functionality, excellent performance in water binding and fat emulsifying. widely used in: Emulsified Meat Production, Vegetarian food, chopped and minced meats, frozen desserts, etc