Qingdao Tianwei Biotechnology Isolated Soy Protein - TW920
Qingdao Tianwei Biotechnology Isolated Soy Protein - TW920 is produced from the finest Non-GMO soybean. It is designed and produced for application in large piece of meat products by injecting, low-temperature barbecue products, reformed cheese and nutritional bars etc..
Properties
- Physical Form
- Powder
- Solid
- Pharma and Nutraceuticals Functions
- Protein Source
Product families
Applications
- Meat Poultry & Seafood
Product Families
- Proteins & Amino Acids
- Proteins & Amino Acids
Other characteristics
- End Uses
- Processed Meat Products
- Features
- Emulsifying, Improved Texture
- Ingredient Name
- Isolated Soy Protein
- Labeling Claims
- GMO-free, Halal, Kosher, Non-GMO
- GMO-free
- Halal
- Kosher
- Non-GMO
- Protein Content
- 90.0 - 90.0 %
- Markets
- Food & Nutrition
- PACKAGING
In 20kg or 25kg kraft bags lined with polyethylene, packed in closed bacteria-free workshop which was built according to GMP standard.
- Shelf LIfe
12 Months under appropriate strorage condition from date of production.
- Certificate
- ISO9001, ISO22000, IP GMO Free, Kosher, Halal
- Ingredient
- Isolated Soy Protein
- Protein Type
- Protein Isolate
- Technology
- Food Ingredients
- Pharmaceuticals & Nutraceuticals
- Characteristic
Good solubility, dispersed well in meat, low viscosity.
- Packaging Type
- Bags
- Product Properties
Organoleptic index - Light yellow or milky white, no peculiar smell, no impurities visible to the naked eyes.
- Food Ingredients Features
- Emulsifying
- Improved Texture
- Food Ingredients Functions
- Protein Source
- Storage and Transportation
Kept from rain or damp during transportation and storage, and not loaded or stored together with other smelly products, To be strored in a dry & cool place away from sunlight, best storage temperature: below 25℃.
- Certifications and Compliance
- Halal
- ISO 22000
- ISO 9001
- Kosher
- Food and Nutrition Applications
- Processed Meat Products
Technical data
Table 1 of 2
10 rows| Characteristic | Value | Unit |
|---|---|---|
| Protein (Dry Basis, N×6.25) | min. 90 | % |
| NSI | min. 88 | % |
| Urease Activity | Positive | — |
| Moisture Content | max. 7.0 | % |
| Fat Content | max. 1.0 | % |
| Ash (Dry Basis) | max. 6.0 | % |
| Crude fiber (Dry Basis) | max. 0.5 | % |
| Particle Size (100mesh) | min. 95 | % |
| Arsenic Content | max. 0.5 | mg/kg |
| Lead Content | max. 1.0 | mg/kg |
Table 2 of 2
5 rows| Characteristic | Value | Unit |
|---|---|---|
| Total plate count | max. 20000 | cfu/g |
| Coliform | max. 30 | MPN/100g |
| Yeast & Moulds | max. 100 | g |
| E.Coli | Negative | — |
| Salmonella | Negative | /10g |
