Industrial soy protein concentrate

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Soy Protein Concentrate 1.Protein>68% 2. Granularity: 100 3.used to produce meat-processed food, bakery pastry, ice cream Chemical analysis SPECIFICATION METHODS OF ANALYSIS Appearance Light Yellow powder Protein(N×6.25 ,dry base) Min. 68.0% GB/T5009.5-2003KJELDAHL Moisture Max. 7.0% GB/T5009.3-2003 Ash Max. 5.8% GB/T5009.4-2003 Fat Max. 0.5% GB/T5009.6-2003 Color Cream white fine powder SYS-ZY-CPZY-02 Particle size 100 mesh SYS-ZY-CPZY-09 PH (10% concentration) 6.5-7.5 SYS-ZY-CPZY-10 Microbiology analysis: Total Plate count (cfu /g) Max.30000 SN0168-92 E.Coli(mpn/100g) Negative SN0169-92 Salmonella Negative SN0170-92 soy protein concentrate. Physical properties:Light yellow powder,the natural odor of SPC, without any peculiar smell,strong gelatification,emulsibility,high dispersivity etc. Usage: Soy Protein Concentrate is manufactured with the advanced aqueous alcohol washing technique introduced from Israel and the specialized equipment imported from America, and further processed to high protein-contained food and feedstuff additives by removal of soluble sugar and anti-nutrients in soybean.With good gelatification, emusibility and dispersibility, SPC is proved to greatly increase the efficiency of production, reduce the production cost, and widely used to produce meat-processed food, bakery pastry, ice-cream, confectionery and beverage etc. Storage: 1.Be set to cool.dry and ventilated place .away from Fire source. 2. Sealed,Prevent from rain .sunlight and strong acis or alkali. 3.Lightly transport and protect from package damage. Packing: with net weight 25kgs per bag. 16mts per 20'fcl (or as your request) Delivery Detail:15 days after ordering(ASAP) Shelflife: 24 months

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Tianjin huge Roc Enterprise co.Ltd

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