Isolat de protéine de soja type gel
Protein ≥90% | ISO 22000 | Gel Value ≥20g
Model: J7501 | Protein ≥90% | Gel ≥20g
Ce que ce produit aide à évaluer
- Restructured Ham & Roast Meat: Poor sliceability, low yield
- Imitation Seafood: Lack of elasticity, poor bite
Demandez COA, TDS, SDS/MSDS ou échantillon avant qualification fournisseur, essais formulation ou scale-up production.
Spécifications produit
| Forme produit | Poudre jaune clair (J7501) |
| Protein Content | ≥90% (Dry basis) |
| Moisture | ≤7.0% |
| pH Value | 7.0 ± 0.5 |
| Gel Value | ≥20g |
| Water Soluble Nitrogen Rate | ≥90% |
| Total Bacterial Count | ≤30,000 cfu/g |
| Coliforms | Negative |
| Certifications | ISO 22000 |
| Conditionnement | 25kg Kraft Bag |
| Stockage | Sealed, moisture-proof |
Applications et points de douleur
Restructured Ham & Roast Meat
Point de douleur
Poor sliceability, low yield
Produit recommandé
J7501
Dosage
2%-4% direct powder addition
Effet technique
Formes stable 3D gel network, improves sliceability and water retention
Imitation Seafood
Point de douleur
Lack of elasticity, poor bite
Produit recommandé
J7501
Dosage
Added during low-temp chopping
Effet technique
Enhances elasticity and gel strength
Emulsified Sausages
Point de douleur
Fat separation, high cooking loss
Produit recommandé
J7501
Dosage
As formulated
Effet technique
Excellent emulsification, increases yield