SOY PROTEIN ISOLATE

DESCRIPTION:
SOY PROTEIN ISOLATE EMULSION GRADE is our new soy protein isolate with higher
viscosity and gel strength, it can help meat processors to achieve good and stable emulsion and water
binding so that reduce the cooking loss and prevent fat loss and improve the structure of final
products in a cost effective way.

PHYSICAL          CHARACTERISTICS      TYPICAL BACTERIOLOGICAL     ANALYSIS
Protein (Dry Basis)   90% min                       Standard plate count                      20,000/g max
Moisture                    7% max                        Enterococcus                                100/g max
Ash                           6% max                         Coliforms (in 0.1g)                         negative
Crude fiber                4% max                        E-coli (in 0.1g)                                negative
Fat                            0.5%max                       Salmonella (in 25g)                        negative
PH                            7±0.5                             Yeast and mould                            50/g max
Color                        light                                

Flavor                       neutral

MINERALS (TYPICAL ANALYSIS) *
Calcium          570 mg/100g                   Potassium          190 mg/100g
Lead               0.0243 mg/100g              Sodium               924 mg/100g
Arsenic           non mg/100g                   Magnesium         72.8 mg/100g
Mercury          non mg/100g                   Iron                     10.7 mg/100g
Zinc                60.00 mg/100g                Phosphorus         244 mg/100g

PARTICLE DISTRIBUTION(TYPICAL ANALYSIS): 98% through 100# U.S. standard screen

ESSENTIAL AMINO ACID (G/100G) *
Arginine                       6.85                   Methionine          0.916
Cystine  Serine           5.05
Tryptophan  Lysine     2.86
Histideine                     3.05                   Phenylalanine     3.74
Tyrosine                       2.9                     Threonine            3.64
Leucine                        5.32                   Valine                   2.48
Glutanicacid                 22.60                 Asparticacid         11.4
Glycine                         3.91                   Alanine                 4.56
Proline                          4.39                   Isoleucine             4.60

Packing: 20kg net weight, paper/plastic bag poly-lined.
Storage: below 75℉ and 60% relative humidity promotes longer shelf life.
Certificate: BRC, HACCP, GMP, ISO9000, IP, QS, Kosher & Halal certificated
Shelf life: one year.