Isolated Soy Protein (ISP)

Product Description

Application:
High-temperature meat products, minced ham sausages, emulsified sausages and kneaded products

Characteristics:
-good water holding capacity to hold water and gravy of meat products, keep taste and flavor of meat products; hold water of food, reduce shrinkage and prolong freshness date.
-good gel agglutinative property to hold water, flavor and sugar of food by gel texture of protein; give products better elasticity, improve texture and slicing function of products.
-good emulsibility to accelerate forming of oil-water emulsion, prevent oil droplets from massing, stabilize state of emulsification. Increase output capacity of products, reduce product costs, 1 unit of protein can absorb 4 units of water and 4 units of oil or fat.
-good fluidity, high viscosity.


Usage:
-make protein, water and oil/fat into gel pro ratio of 1:4:4, put into ground meat proportionally.
-put protein into ingredients in the ration **5% and tumble together.
-for kneaded products, protein powder can be added directly and tumbled together with other supplementary materials.
-for high-temperature ham, hydrate protein with cold water firstly, then add it together with animal fat.

Technical indexes:
Crude protein (dry basis): *0% min.
Moisture: 7.0% max.
PH: 7.0±0.5
Ash: 6.0% max.
Fat: 1.0% max.
Total plate count: ****0cfu/g max.
Coliform ( MPN/**0g): negative
Gel value: ***0g max.

Packing:
*0kg/bag, paper-plastic bag with lining.

Storage:
-keep away from rain and humidity during transportation and storage, forbidden to pack or store together with odorants.
-best temperature for storage is below *5C, keep ventilation and dryness.
-shelf life is *4 months.