Soy protein isolate is an important plant protein product. In addition to nutritional value, it also has many important functional properties. These functional properties are of great value for the application of soy protein in food. The functional properties of soy protein can be classified into three categories: one is the hydration property of the protein (depending on the protein-water interaction), the second is the property related to the protein-protein interaction, and the third is the surface property.
Assay | Specifications | Methods of Analysis |
Appearance | Light yellow or milky white powder | By visual perception |
Moisture | ≤7.0% | GB 5009.3 |
CP（Dry basis） | ≥90.0% | GB 5009.5 |
Ash | ≤6.0% | GB 5009.4 |
Fat | ≤1.0% | GB 5009.6 |
PH Value | 7.0±1.0 | 5% slurry |
Particle Size | ≥96.0% | 100 mesh through |
Standard Plate Count | n=5 c=2 m=5000cfu/g M=10000cfu/g | GB 4789.2 |
Coliform | n=5 c=1 m=10cfu/g M=100cfu/g | GB 4789.3 |
Salmonella | Negative | GB 4789.4 |
Staphylococcus | Negative | GB 4789.10 |
1. Put YP901A into the ingredients at the ratio of 3%-5% and chop them together.
2. Chop YP901A into emulsion lumps at the ratio of 1:5.75:5.75, then add it to the products.
The above methods are only for reference, customers can apply according to their own recipe.
The outer is a 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;
Store in dry and cool condition, keep away from material with odor or of volatilization, protect from water and wet. Its shelf life is best within 12 months from the manufacturing date.
