Soya Protein Isolated(SUN-CON-C)

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Soya Protein Isolated(SUN-CON-C)
Posting date : Mar 03, 2010
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S01-
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Chemical Analysis Typical limits: % Protein (N*6.25 dry base) min.68.0 Moisture max.7.0 Fat max.1.0 Ash max.6.0 Physical analysis: Color: cream Flavor: bland Typical bacteriological analysis: Standard plate count 30,000/g max Coli forms (in 0.1g) negative Salmonella (in 25g) negative Application: SUN-CON-C is used in a wide variety of food products, mainly in baked foods, breakfast cereals, vegetarian foods and in some meat products to improve nutritional values.

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