Isolate soy protein:
Parameter
Item | Standard | Inspection method |
Ph value | 7.0±0.1 | AOAC 943.02 |
Crude protein (dry base) | ≥65% | GB 5009.5 |
moisture | ≤8% | GB 5009.3 |
Ash content (dry base) | ≤6% | GB 5009.4 |
Crude fiber | ≤3.5% | GB 5009.10 |
Fat | ≤1.0% | GB 5009.6 |
Particle | Min 97% through 100 mesh | 100 mesh sieve analysis |
Total plate count | ≤30000CFU/g | GB 4789.2 |
Coliform bacillus | Negative | GB 4789.3 |
E-coli | Negative | GB/T 4789.38 |
Salmonella | Negative | GB 4789.4 |
Yeasts and moulds | ＜100/g | GB 4789.15 |
Type
LY1000 (High gelling);
Product features
1.High gelling
2.Improve the water and oil retention ability of products
3.Improve product structure and taste
4.Improve the protein content of the product
5.High quality non - GMO soybean as raw material processing
Product parameters
Application field
Meat products processing, such as ham sausage, sausage, sandwiches, meatballs, luncheon meat, etc
LY2000(High Emulsion)
Product features
1.High Emulsion
2.Improve the water and oil retention ability of the product
3.Improve the organizational structure of the product,
4.Improve the taste, inhibit the starch recovery, extend the shelf life of the product
5.Improve the protein content of the product
6.High quality non - GMO soybean as raw material processing
Application field
Meat products processing, such as high - temperature ham sausage, canned meat, etc.
LY3000 (Injection Type)
Application field
Injection processing of meat products, such as ham injection, barbecue, sauce, etc.
Product features
1.Excellent dispersion, good emulsification
2.Improve the water and oil retention capacity of products
3.Improve product structure and taste
4.Improve the protein content of the product
5.High quality non - GMO soybean as raw material processing
Product parameters
LY4000 (Dispersion Type)
Application field
1.Spray type into mixed solid beverage, such as protein powder, nutritional rice powder, soy milk powder, etc
Product features
1.Excellent dispersion in water
2.Make the product good flavor and taste
3.High quality non - GMO soybean as raw material processing
4.Low sodium and high calcium
5.Increase the protein content of the product