isolated Soy Protein

Soy protein isolate is made from GMO Free soy bean with IP certification,used in baked foods ,ice cream ,yogurt and meat   

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.

isolated Soy Protein