Isolated soy protein (ISP)

Application
Sausage, Bacon, luncheon meat, ham, meat balls, fish balls
Vegetarian foods, bakery foods, quick-frozen foods and pet foods

Characteristics
High gel strength

Recommended Application Method
1, Put Isolated soy protein into the ingredients at ratio of 3%-4% and chop together;
2, Chop Isolated soy protein into hydration lumps at the ratio of 1:4 (Isolated soy protein: water) or emulsion lumps at the ratio of 1:5:5, then put it into the products.
The above methods are only for reference, customers can apply according to its own recipe.
Packing & Transportation
The outer is paper-polymer bag, the inner is food grade polythene plastic bag.
Net weight: 20kg/bag
Without pallet-12MT/20’GP, 25MT/40’GP; With pallet-10MT/20’GP, 20MT/40’GP.

Storage
Store in dry and cool condition, keep away from material with odor or of volatilization, protect from water and wet.

Shelf-life
Best within 12 months from manufacturing date.
Isolated soy protein (ISP)