Details

Application of Concentrated Soybean Protein Isolate

Sausage, surimi products, quick-frozen foods, vegetarian food

Product Analysis of Concentrated Soybean Protein Isolate

Assay	Specifications	Methods of Analysis
Appearance	Light yellow or milky white powder	By visual perception
Moisture	≤7.0%	GB 5009.3
CP（Dry basis）	≥65.0%	GB 5009.5
Ash	≤7.0%	GB 5009.4
Fat	≤1.0%	GB 5009.6
PH Value	7.5±1.0	5% slurry
Particle Size	≥96.0%	100 mesh through
Standard Plate Count	n=5 c=2 m=5000 cfu/g M=10000 cfu/g	GB 4789.2
Coliform	n=5 c=1 m=10 cfu/g M=100 cfu/g	GB 4789.3
Salmonella	Negative	GB 4789.4
Staphylococcus	Negative	GB 4789.10

Recommended Application Method of Concentrated Soybean Protein Isolate

1. Put YP701A soy protein isolate powder into the ingredients at the ratio of 3%-5% and chop them together.

2. Chop YP701A into emulsion lumps at the ratio of 1:6:5, then put it into the products.

The above methods are only for reference, customers can apply the concentrated soy protein isolate powder according to its own recipe.

Packing & Transportation of Concentrated Soybean Protein Isolate

The outer packing of the concentrated soy protein isolate is the paper-polymer bag, the inner is food grade polythene plastic bag. Net weight : 20kg /bag;
Without pallet---12MT/20’GP, 25MT/40’GP;
With pallet---10MT/20’GP, 20MT/40’GP;

Storage and Shelf life of Concentrated Soybean Protein Isolate

Store in dry and cool condition, keep away from material with odor or of volatilization, protect from water and wet. Best within 12 months from manufacturing date.