Isolated Soy Protein (ISP)

Raw Materials:

high quanlity Non-GMO soy bean

Ingredients:

high quality low-temperature defatted soybean flakes

Application:

 dairy products,lactic beverage and dairy related products

Usage:

-put protein into ingredients in the ratio3-5% and tumble together

-add protein directly to the finished products proportionally and stir uniformly

Technical indexes:

Crude Protein(dry basis):89% min

Moisture:7% max

PH:7.0±0.5

Ash:6% max

Fat:1% max

Total plate count:30000cfu/g max

Coliform(MPN/100g):negative

Dispersity:totally dispersed within 30 seconds,no agglomeration.

Storage:

-keep away from rain and humidity during transportation and storage ,forbidden to pack or store together with odorants

-best temperature for storage is below25°C,keep ventilation and dryness

Isolated Soy Protein 90%