Entry Bio
1 / 5
Soy protein isolate added to meat products can improve the texture and taste of meat, increase the protein content, and strengthen the vitamin. It is a widely used food additive.
1. Easily dissolves and low viscosity.
2. Widely used to add in hams, beef, poultry, non-meat vegetarian analogs, vegetarian cheese, nutrition food, soymilk.
A highly refined form of soy protein with a minimum protein content of 90% on dry basis. Made from NON-GMO soybean, it can be widely used for meat products, including sausage, meat balls, etc.
| Analysis Item | Specification Standard |
|---|---|
| Color | Light-Yellow |
| Odor | No-mildew |
| Impurity | No foreign matters to the naked eye |
| Dietary fiber % min | 60.0 |
| Crude protein % max | 26.0 |
| Moisture, %, max | 10.0 |
| Particle size (% pass 100 mesh) | 90 |
| Ash content, % max | 5.0 |
| Absorption Capacity | Fiber: Water = 1:10 |
| Total plate count (cfu per gram) | <30,000 |
| Coliform (MPN/100g) | <90 |
| Pathogenic bacterium | Negative |
All products meet the rigorous requirements of EP, USP, BP, and FCC international quality standards. Supported by professional and skilled technical personnel to guarantee steady product quality.
Strategic warehouses located at major ports ensure timely supply and safe delivery by sea, air, land, and rail transportation modes.
Providing standardized product production services along with customized production solutions tailored to specific customer needs.
Backed by import and export professionals with years of industry experience to assist throughout the transaction process.
