Type	Model	Sub-classification	Application
Gel type	FP80/90	Strong Gel	Meat process,such as high temp. Ham sausage, Ham luncheon meat etc. Filling, flour products etc
	FP120	Strong Gel	Meat process,such as high temp. Ham sausage,
	FP100	Strong Gel Excellent water/oil holding capacity	Sausages, surimi, tofu, vegetarian analogue etc
Injected type	GT2200	Easy to disperse	Ham, bacon, BBQ, chicken nuggets etc
	GT2100	Easy to disperse Low viscosity	Ham, bacon, BBQ, chicken nuggets etc
Dispersed type	FP600	Easy to disperse Good solubility	Nutrition food, energy bars, beverage etc
	FP NT	Easy to disperse Good solubility	Nutrition food, energy bars, beverage etc

Physical and chemical indicators

Typical product ingredients	Reference
Moisture%	7.0
Protein (in dry basis), %	90.0
Urease (urease) activity	Negative

Product description:

Our soy protein isolate is made from non-GMO soybeans and produced through world-leading production technology and world-class equipment. the soybean gel-type protein isolate has high gel elasticity, emulsifying property and water retention; the soybean-injected protein isolate has high gel elasticity and water holding capacity, and has the characteristics of low viscosity and low foaming; the dispersed protein isolate is easily dispersed. In water and other liquid systems.

 

Basic Information:

Product ingredients, low temperature, practical soybean meal, food additives (phospholipids)

Executive standard GB 20371

Product use   Raw materials for the food industry

 

Sensory requirements:

Light yellow or milky white powder

Odor: has the taste and smell of the product

Impurity: Does not contain foreign matter visible in normal vision

 

Storage condition:

Products should be stored in a dry, ventilated warehouse with an anti-mouse setting.

Do not mix with toxic, harmful, odorous, corrosive, volatile or humid materials.

Shelf life is 18 months under specified storage and transportation conditions

 

Packing specification:

Packing specification *20 kg / bag