Product Description

Isolated Soy Protein For Sausages give meat processors strong binding power for meat, fat and water in bowl cutting technologies. They are used for emulsion meat products, like steamed and cooked sausages, frankfurters, sandwiches, poultry, patties, canned meat etc.


Protein 90%Min
NSI 88%Min
PH 7±0.5
Moisture 7.0%Max
Ash 6.0%Max
Fat 0.5%Max
E-coli Negative
Salmonella Nil
Plate count 20000/G Max
Packing 20kg/bag

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