Soy protein isolate

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Chemical Analysis Typical limits: % Protein (N*6.25 dry base) min. 90 Moisture max. 7.0 Fat max. 0.5 Ash max. 5.8 Crude Fiber max 1.0 Co…

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Chemical Analysis Typical limits: % Protein (N*6.25 dry base) min. 90 Moisture max. 7.0 Fat max. 0.5 Ash max. 5.8 Crude Fiber max 1.0 Color cream Flavor neutral Function characters: Powder: Water: Oil 1: 5: 5 Good elasticity, oil and water can not be exuded Powder: Water 1: 4 Good elasticity, good gloss Typical bacteriological analysis: Standard plate count max. 20, 000per/g E. Coli negative Yeast and mould max. 100per/g Salmonella (in 25g) negative Particle distribution 95% through 100# screen Packing & Storage: JH1101 are supplied in 20Kg whiter or brown polylined paper bags within one layer's Food grade PE inner bag. Net weight: 20kgs/bag Gross weight: 20.3kgs/bag Loading quantity is 12mt for 20FCL and 25mts for 40FCL without pallet. The product should be stored in a dry cool place away from materials with strong odor. Following the above guidelines should insure 12-month shelf life.

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