Quick Details
CAS No.:9010-10-0
MF:C6H12O6
EINECS No.:232-554-6
FEMA No.:3025
Place of Origin:Shandong, China
Type:Emulsifiers, Flavoring Agents, Nutrition Enhancers
Color:light yellow
Odor:no off flavour
Ph:7±0.5
Description:
Textured Soy Protein is a soy protein produced from the NON-GMO raw material as ideal food ingredient of high protein. Produced through peel,degrease, extraction, expanding, high-temperature @ high press, widely used in processing of fast-frozen foods and meat products, also it is as main stuff directly in to all kinds of vegetarian foods
Application:Textured soy protein is used mainly in kinds of meat products and maigre products, such as dumpling, bun, ball, and ham.
Standard quality items:
| Chemical analysis |
Specification |
Methods of analysis |
| Protein(N×6.25 ,dry base) |
Min. 50% |
GB/T5009.5-2010(KJELDAHL) |
| Moisture |
Max. 10.0% |
GB/T5009.3-2010 |
| Ash |
Max. 7.0% |
GB/T5009.4-2010 |
| Fat |
Max. 1.0% |
GB/T5009.6-2008 |
| Physical analysis: |
|
|
| Color |
Cream white fine powder |
SYS-ZY-CPZY-02 |
| Flavor |
Bland |
SYS-ZY-CPZY-03 |
| Particle Size on 100 Mesh |
Min 95% |
SYS-ZY-CPZY-09 |
| Microbiology analysis: |
|
|
| Total Plate count |
Max.30000 cfu/g |
SN0168-92 |
| E.Coli |
Negative |
SN0169-92 |
| Salmonella |
Negative |
SN0170-92 |
Packaging & Shipping
| Packing |
20kgs/bag net weight, multi-wall, poly-lined paper bag |
| Lable |
Brand name; Product name, Manufacturer ,CIQ register no., Batch no., Manufacture date and Expiry date |
| Storage |
The product should be stored on the pallet, and in a dry cool place (at a temperature of ≤23ºC and a relative humidity of ≤60ºC) |
| Shelf life |
Within 12 months' shelf life under above storage situation. |
){kind=link}