soy protein isolate

Soy protein isolate emulsion grade ----- UCISO 900/910 UCISO 900/910 enhance meet processors to achieve good emulsion and water binding in order to reduce the cooking lose, prevent fat lose. She can also improve the structure of final products in a cost effective way Chemical analysis Microbiological analysis Protein (N x 6.25) dry basis 90% min E.coli: per/100g Nil NIS nitrogen solubility index 85% min Salmonella Negative PH 7±0.5 Total bacteria: per/g 20,000 max Fat 1.0% max Appearance Ash 5.5% max Cream white fine powder Moisture 7.0% max Fineness (100# screen) 95% min Packing: in paper bag of 20 kgs net each, with separate inner PE liner Quantity: 12 to 12.5 mt per 20 feet container; 24 to 25 mt per 40 feet container Type of Emulsion Grade Ø UCISO 900: She contains hydrophilic and hydrophobic groups that keeps the mixture of water and oil at emulsion status with very good emulsifying stability to prevent water and oil inside the product from losing. It also prevents the fat in ham or sausage from being separated. Ø UCISO 910: She is fortified by lecithin for dust free and has all characteristic of UCISO 900.