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|
Item |
|
Specification |
|
Name |
Soy Protein Isolated |
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|
CAS No. |
590-46-5 |
|
|
Color |
light |
|
|
Protein on dry matter |
≥90% |
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|
Crude fiber |
≤4% |
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|
Fat |
≤0.5% |
|
|
Flavor |
neutral |
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|
Moisture |
≤7% |
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|
Ash |
≤6% |
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|
pH |
7±0.5 |
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|
Heavy metals(as Pb) |
≤1mg/kg |
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|
Cadmium |
≤1mg/kg |
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|
Arsenic |
≤2mg/ kg |
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|
Lead |
≤3mg/kg |
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|
Mercury |
≤1mg/kg |
|
|
Standard plate count |
≤5000/g |
|
|
Mould and yeasts |
≤50/g |
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|
Salmonella |
absent in 25g |
In the higher grade of meat to add Soy Protein Isolated, not only to improve the meats texture and increase the flavor, but also increase the protein content, enhanced vitamins. Because Soy Protein Isolated function is strong, the amount of 2 to 5% water can play, Paul grease, gravy to prevent segregation, improve quality, improve the taste of the role. The isolated protein injection into the ham as the meat in, and then processed meat, ham, the rate can be increased to 20%. Protein isolate for fish cakes, fish roll or fish sausages, it is desirable with 20 to 40% of the fish.
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