90% Emulsified Isolated Soy Protein

90% Emulsified Isolated Soy Protein

90％乳化大豆分离蛋白

2980-3260 USD

加入意向

产品描述

90％的乳化大豆分离蛋白是由最优秀的非转基因大豆生产的。 它的设计和生产用于乳液型高温火腿肠的应用，低温肉制品，如西式香肠/ kishe，冷冻食品（如肉类G.丸，鱼肉丸），可食品，烘焙产品，面粉 产品，糖果，糕点，水产品等。

优良乳化性，无尘，提高屈服比，增强的脂肪和水的体积被添加，降低生产成本，改善产品质地等的和切片

青岛天威Biotehnology有限公司
230号长江中路，E＆TD区，青岛，山东，中国
对大豆分离蛋白TW910规格
说明：TW910是由最优秀的非转基因大豆生产的。 它的设计和生产用于乳液型高温火腿肠的应用，低温肉制品，如西式香肠/ kishe，冷冻食品（如肉，鱼丸），可食品，烘焙制品，面制品，糖果 ，糕点，水产品等。
特性：优异乳化性，无尘，提高屈服比，增强的脂肪和水的体积被添加，降低生产成本，提高了质地和产品的切片等。
感官指标 淡黄色或乳白色，无异味，无杂质肉眼可见的眼睛。
理化指标
蛋白（干基，N * 6.25，％） ≥ 90
NSI％≥ 88
脲酶活性 正
湿气 （％） ≤ 7.0
脂肪 （％） ≤ 1.0
灰分（干基，％） ≤ 6.0
粗纤维（干基，％） ≤ 0.5
粒度（100目，％） ≥ 95
砷（毫克/千克） ≤ 0.5
铅（毫克/千克） ≤ 1.0
微生物指标
菌落总数 ≤20000cfu / g的
大肠菌群≤ 90/100g
酵母菌和霉菌≤ 100/ g
大肠杆菌 负
沙门氏菌 负
包装：20公斤或25公斤牛皮纸袋，内衬聚乙烯，装在封闭的无菌生产车间这是按GMP标准建造的。
运输与贮存：雨水与其他有异味的产品存放或运输和贮存过程中受潮，而不是加载或存储起来，要在干燥和阴凉的地方进行strored远离阳光，最佳贮藏温度低于25°C。
保质期：在从生产之日起适当strorage条件12个月。
证书：ISO9001，ISO22000，IP GMO免费，犹太，清真

martin@tianweibiotech.com

Product Description

90% emulsified isolated soy protein is produced from the finest Non-GMO soybean. It is designed and produced for application in emulsion type high-temperature sausage, low temperature meat products, such as western-style sausage/ kishe, frozen products (e. G. Meat balls, fish balls) , can foods, baking products, flour products, confectionary, cakes and aquatic products etc.

Excellent emulsifiability, dust-free, improving yield ratio, enhancing the volume of fat and water to be added, lowering production cost, improving texture and slicing of product etc.

Qingdao Tianwei Biotehnology Co., Ltd.
No. 230 Changjiang Middle Road, E& T D Zone, Qingdao, Shandong, China
Specification of Isolated Soy Protein TW910
Description: TW910 is produced from the finest Non-GMO soybean. It is designed and produced for application in emulsion type high-temperature sausage, low temperature meat products, such as western-style sausage/ kishe, frozen products (e. g. meat balls, fish balls) , can foods, baking products, flour products, confectionary, cakes and aquatic products etc.
Characteristic: Excellent emulsifiability, dust-free, improving yield ratio, enhancing the volume of fat and water to be added, lowering production cost, improving texture and slicing of product etc.
Organoleptic indexLight yellow or milky white, no peculiar smell, no impurities visible to the naked eyes.
Physical and chemical index
Protein (dry basis, N* 6.25, %) ≥ 90
NSI %≥ 88
Urease activityPositive
Moisture (%) ≤ 7.0
Fat (%) ≤ 1.0
Ash (dry basis, %) ≤ 6.0
Crude fiber (dry basis, %) ≤ 0.5
Particle Size (100mesh, %) ≥ 95
Arsenic (mg/ kg) ≤ 0.5
Lead (mg/ kg) ≤ 1.0
Microbiological index
Total plate count ≤ 20000cfu/ g
Coliform≤ 90/100g
Yeasts & Moulds≤ 100/ g
E. coliNegative
SalmonellaNegative
Packaging: In 20kg or 25kg kraft bags lined with polyethylene, packed in closed bacteria-free workshop which was built according to GMP standard.
Transportation and Storage: Kept from rain or damp during transportation and storage, and not loaded or stored together with other smelly products, To be strored in a dry & cool place away from sunlight, best storage temperature: below 25° C.
Shelf life: 12 Months under appropriate strorage condition from date of production.
Certificate: ISO9001, ISO22000, IP GMO Free, Kosher, Halal

martin@tianweibiotech.com