Isolated Soy Protein, CAS no.9010-10-0, is manufactured from high quality Non-GMO soybean, available as yellow or milk white powder. It has excellent dispersibility, a high viscosity. Isolated Soy Protein is used in high protein beverages, infant formulas, cereals, nutritional bars, meat products, low-temperature barbeque products, reformed cheese, sausages, fish food, and frozen food.
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Isolated Soy Protein Specification
SOY PROTEIN ISOALTE (Emulsion Type) is our new special designed soy protein isolate with higher viscosity and stronger emulsification, it can help meat processors to achieve higher emulsification requested and higher water binding to reduce the cooking loss and prevent fat loss and improve the structure of final products in a cost effective way.
Physical Characteristics
Protein(in dry basis N 6.25 mfb) 90% min
Moisture 7% max
Ash 6% max
Crude fiber 0.5% max
Fat 0.5%max
PH 7.3 ± 0.5
Colour light
Flavour neutral
Typical Bacteriological Analysis
Standard plate count 20,000/g max Coliforms 100/g max
E Coli (in 0.1g) negative Yeast and mould 100/g max
Salmonella (in 25g) negative
Particle Distribution (Typical Analysis)99% through 100# U.S. standard screenHeavy Metal Analysis
lead 1.0 mg/kg max
Arsenic 0.5 mg/kg max
Packing: 20kg net weight, paper/plastic bag poly-lined.Storage: below 75â?? and 60% relative humidity promotes longer shelf life.Certificate: BRC, HACCP, ISO9000, ISO22000, IP, Kosher & Halal certificatedShelf life: one year.
Product Name Potassium Citrate
CAS No 866-84-2
MF C6H5K3O7
Molecular weight 306.39
EINECS No 212-755-5
Type Food Additives
Purity 99%
MOQ 25kg
Appearance White crystalline powder
Packing 25kg/bag
Density 1.187
Melting point decomposes at 230
PH value 8.59(1 mM solution);8.9(10 mM solution);9.01(100 mM solution);7.47(1000 mM solution)
Application Acidity regulator, chelating agent, stabilizer, etc., can be used for all kinds of food, according to the production needs of appropriate use.
Sample available
Shelf life 2 years
Our company can provide best price , highest quality and safest delivery.
Payment: TT,Western Union
Delivery time: 1-3 days
Product purity: 99%
safest delivery by Fedex ,UPS ,DHL.etc
Sample is available for test first
Product Name: Chromium picolinate
Other Name: Picolinic acid chromium(III) salt
Molecular Formula: C18H12CrN3O6
Molecular Weight: 418.3
Appearance: White powder
Purity: 99%
CAS Number: 14639-25-9
EINECS number: 1592732-453-0
Supplier: ZhenYiBio
Chromium picolinate is a supplement or alternative drug for type 2 diabetes; it can increase insulin activity, participate in protein synthesis and nucleic acid, fat metabolism, and reduce body fat content. Chromium picolinate can reduce blood sugar and fat, lose weight supplement, strengthen muscles and improve immunity. Chromium picolinate is an indispensable trace element for diabetics.
Characters:
Ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel-like odor. It is an anionic emulsifier with HLB value of 8.3. CAS NO.: 25383-99-7, usually called sodium stearoyl lactylate as SSL , E code is E481.
Chemical Structure:
Applications:
It can be used for multiple purposes such as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc.
(1) Increase the springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bread and improve the organization and structure.
(2) It can react with amylose to delay and prevent the food aging.
(3) It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth.
(4) It can make hot and spicy food more pliable and softer and prolong the preservation time.
(5) It can produce smoother surface, lower broken ratio, higher soaking and boiling resistance for noodle, dried noodle and instant noodle, and make them chewier.
(6) Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping.
Usage:
(1) It can be directly mixed well with flour for use.Â
(2) Put this product into warm water at about 60â?? with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect.
(3) When used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get homogeneous emulsion before further processing.
Recommended Adding Amount: 0.2~0.5 %( Calculated by Flour, Refer to GB2760-2011)
Technical Index
Acid value(Calculated by KOH) / (mg/g) 60- 80
Ester value (Calculated by KOH) / (mg/g) 120- 190
Total lactic acid (W/%) 23.0-40.0
Sodium content(W/ %) 3.5- 5.0
Pb(mg/kg) â?¤2
Packagingï¼?
Aluminium foil bag vacuum packing with nitrogen inside. Net weight:25KG/CTN(5KG *5) or packaged with moisture proof paper bag, 25kg/bag.
Storage & Transportation:
Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and transporting with materials that is explosive, combustible or deleterious. The shelf life is 12 months.
