Re: Isolated Soy Protein/ SPI
=============================
-Application: Suitable for the production of emulsive minced meat & fish products such as all kinds of Ham, Sausage, Meat Loaf, Hot Dogs, Burgers, Patties, Beef, Fish etc.
-Type: Gel agglutinative and emulsificative type
Highly functional, excellent emulsification, emulsion stability, gelling properties and has high viscosity, it is both an effective emulsifier and a moisture binder. Free-dust.
-HS: 35040090
-Packing: 20kg bags, 13mt/20'fcl, 26mt/40'fcl
-Certificate: (NON-GMO) Kosher, Halal, HACCP, ISO9001:2000, IP certified
-Specification:
Protein(N*6.25)% : 90min
Nitrogen Solubility Index% : 80min
Fat% : 1.0max
Moisture% : 7.0max
Ash content% : 5.5max
Fineness (100 mesh)% : 95min
Total plate count per/g : 20000max
E. coli per/100g : Negative
Salmonella per/g : Negative

For further information or inquiry for price, Pls. feel free to let me know by email or fax.

Best regards,
Yours faithfully,
Amy Chang

DAHONG INDUSTRIAL CO.,LTD.
A-1503, Tianwei Bldg, No.1111, Xingang Road, Tanggu, Tianjin, 300456 China
Exporting manager Ms. Amy Chang
Tel: +86-22-25718987
Fax: +86-22-25718187
E-mail: amy@dahongchem.com

Added: 20.08.2007 Offer viewed: 296 (hits)

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