Widely used in meat process like emulsified comminuted meat (sausage, burgers, frankfurters, bologna),
Coarse ground meat system, meatball, baked food products etc to keep water and fat, enhance emulsion,
Improve texture and mouth-feel, enhance the protein content and production yield.

Quality control:
All the products are produced under strict quality control system proved by iso9001, iso22000(haccp), halal, kosher and sgs ip certificates


Specification:

Item Standard
Appearance Light-yellow powder
Odor Clean smell
Physical and chemical index
Crude protein ¡y68%-70%

Moisture ¡¨¹7.0%
Ph value 7.5¡¨¤0.5
Ash ¡¨¹8.0%
Fat ¡¨¹1%
Particle(through100mesh) Min.95%
Microbiological index
Total plate count (cfu/g) 10, 000 max.
E-coli (mpn/100g) Negative
Salmonella Negative


Packaging:
20kgs or 25kgs net weight, paper and plastic compound bags, with food grade pe inner bag.
Shelf life:
12 months-18 months from the manufactured date if stored under dry and cool conditions(below 28 ¡ãc
And 65% relative humidity.)