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Soy Protein Isolate Emulsion Type

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  • Materialsoy protein
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[Golden Grain Group Limited]

  • South Korea South Korea
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Product Detail Information
Product Name: Soy Protein Isolate Emulsion Type
CAS No.: 9010-10-0
H.S. Code: 35040090
Synonyms: Soy Protein Isolated; Soy Protein Isolate 90%
Description: Soy Protein Isolate Emulsion Type is made from high quality Non-GMO soybean, produced 
and designed for application in emulsion type high-temperature sausage, low temperature meat 
products such as Western-style sausage/kishe, frozen products(e.g. meat balls, fish balls), can 
foods, baking products, flour products, confectionary, cakes and aquatic products etc..
Specification: National Standard, Emulsion Type
Items Specification
Protein (dry basis, Nx6.25) ≥90%
NSI  ≥88%
Moisture  ≤7.0%
Fat  ≤1.0%
Ash (dry basis) ≤6.0%
Crude fiber (dry basis) ≤0.5%
Particle Size (100 mesh) ≥95%
Total plate count ≤20000cfu/g
Coliform ≤90/100g
Yeast & Moulds ≤100/g
E.coli Negative
Salmonella Negative
Speciality: Excellent emulsification and lower production cost; can improve product yield ratio, 
enhance the volume of fat and water to be added and improve texture and slicing of product, etc.
Product Name: Soy Protein Isolate Emulsion Type
CAS No.: 9010-10-0
H.S. Code: 35040090
Synonyms: Soy Protein Isolated; Soy Protein Isolate 90%
Description: Soy Protein Isolate Emulsion Type is made from high quality Non-GMO soybean, produced and designed for application in emulsion type high-temperature sausage, low temperature meat products such as Western-style sausage/kishe, frozen products(e.g. meat balls, fish balls), can foods, baking products, flour products, confectionary, cakes and aquatic products etc..
Specification: National Standard, Emulsion Type
Items Specification
Protein (dry basis, Nx6.25) ≥90%
NSI  ≥88%
Moisture  ≤7.0%
Fat  ≤1.0%
Ash (dry basis) ≤6.0%
Crude fiber (dry basis) ≤0.5%
Particle Size (100 mesh) ≥95%
Total plate count ≤20000cfu/g
Coliform ≤90/100g
Yeast & Moulds ≤100/g
E.coli Negative
Salmonella Negative
Speciality: Excellent emulsification and lower production cost; can improve product yield ratio, enhance the volume of fat and water to be added and improve texture and slicing of product, etc.