Product ID: 12346

Soy protein isolate

Soy protein isolate is used in the food industry for both nutritional (increasing protein content), sensorial (better mouthfeel, bland flavour) and functional reasons (for applications requiring emulsification, water and fat absorption and adhesive properties).

• Protein (N x 6.25) dry basis
• 90% min
• NIS nitrogen solubility index
• 85% min
• E.coli: per/ 100g
• Nil
• Salmonella
• Negative
• Chemical analysis
• 7 ?0.5

Features:

• Total bacteria: per/g
• 20,000 max
• Chemical analysis
• 1.0% max
• Appearance
• Cream white fine powder
• Moisture
• 7.0% max

• Minimum Order: 1 FCL