Shandong Wonderful Industrial Group WDFPRO 950E

Identification & Functionality

Ingredient Name

Isolated Soy Protein

Ingredient Origin

Plant Origin,

Vegetable Origin

Protein Type

Protein Isolate

Food Ingredients Functions

Protein Source

Ingredients

Isolated Soy Protein

Technologies

Food Ingredients,

Pharmaceuticals & Nutraceuticals

Product Families

Pharmaceuticals & Nutraceuticals — Nutraceuticals & Supplements

Proteins & Amino Acids

Food Ingredients — Nutrition & Fortification

Plant Proteins,

Proteins & Amino Acids

Food Ingredients — Whole Foods, Extracts & Premixes

Vegetable Products & Extracts

Features & Benefits

Labeling Claims

Halal,

Kosher,

Naturally Derived,

Non-GMO,

Plant-Based

Food Ingredients Features

Emulsifying,

Good Gelling Properties

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Convenience Foods,

Meat, Poultry & Seafood

Food & Nutrition Applications

Frozen Meals,

Processed Meat Products,

Sausage Rolls

Properties

Microbiological Values

	Value	Units	Test Method / Conditions
Total Bacteria	max. 20000	cfu/g	-
Coliforms	max. 10	cfu/g	-
Salmonella	Negative	/10g
Staphylococcus aureus	Negative	-	-
Urease Activity	Negative	-	-

Specifications

	Value	Units	Test Method / Conditions
Protein Content	min. 90	%	-
Moisture Content	max. 7.0	%	-
pH Value	7.5-8.5	-	-
Partical (100mesh）	min. 90	%	-
Lead Content	max. 0.5	mg/kg	-

Regulatory & Compliance

Certifications & Compliance

Halal,

Hazard Analysis Critical Control Point (HACCP),

ISO 9001,

Kosher

Certificates

ISO9001:2015, HACCP, IP, HALAL and Kosher.

Packaging & Availability

Packaging Type

Bags

Packaging and Transport

• Transport in a clean lorry/railway or container at ambient temperature. Not to be transported with odor or volatile matters.
• Net weight 20kg, packaged in food grade triple layer paper bag.

Storage & Handling

Storage and Shelf Life

Maximum storage of 12 months from production date, when stored under ambient temperature, shady and cool, dry conditions, preferably below 25°C at relatively humidity of 60% or less.