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Qingdao Tianwei Biotechnology Isolated Soy Protein - TW910

Qingdao Tianwei Biotechnology Isolated Soy Protein - TW910 is produced from the finest Non-GMO soybean. It is designed and produced for application in emulsion type high-temperature sausage, low temperature meat products, such as western-style sausage/kishe, frozen products (e.g.meat balls, fish balls), can foods, baking products, flour products, confectionary, cakes and aquatic products etc.

Ingredient Name: Isolated Soy Protein

Ingredient Origin: Natural Origin, Plant Origin

Labeling Claims: GMO-free, Halal, Kosher, Naturally Derived, Non-GMO, Plant-Based

Protein Content: 90.0 - 90.0 %

Features: Emulsifying

    Knowde Enhanced TDS

    Identification & Functionality

    Ingredient Name

    Isolated Soy Protein

    Ingredient Origin

    Natural Origin,

    Plant Origin

    Protein Type

    Protein Isolate

    Food Ingredients Functions

    Protein Source

    Pharma & Nutraceuticals 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

    Features & Benefits

    Labeling Claims

    GMO-free,

    Halal,

    Kosher,

    Naturally Derived,

    Non-GMO,

    Plant-Based

    Food Ingredients Features

    Emulsifying

    Characteristic

    Excellent emulsifiability, dust-free, improving yield ratio, enhancing the volume of fat and water to be added, lowering production cost, improving texture and slicing of product etc.

    Product Properties

    Organoleptic index  -  Light yellow or milky white, no peculiar smell, no impurities visible to the naked eyes.

    Applications & Uses

    Markets

    Food & Nutrition

    Applications

    Food & Nutrition — Food

    Bakery,

    Confectionery,

    Meat, Poultry & Seafood

    Food & Nutrition Applications

    Cakes,

    Confectionery Products,

    Processed Seafood,

    Sausage Rolls

    Properties

    Physical Form

    Powder,

    Solid

    Physico-Chemical Properties
    ValueUnitsTest Method / Conditions
    Protein (Dry Basis, N×6.25)min. 90%-
    NSImin. 88%-
    Urease ActivityPositive--
    Moisture Contentmax. 7.0%-
    Fat Contentmax. 1.0%-
    Ash (Dry Basis)max. 6.0%-
    Crude fiber (Dry Basis)max. 0.5%-
    Particle Size (100mesh)min. 95%-
    Arsenic Contentmax. 0.5mg/kg-
    Lead Contentmax. 1.0mg/kg-
    Microbiological Values
    ValueUnitsTest Method / Conditions
    Total plate countmax. 20000cfu/g-
    Coliformmax. 90MPN/100g-
    Yeast & Mouldsmax. 100g-
    E.ColiNegative--
    SalmonellaNegative/10g

    Regulatory & Compliance

    Certifications & Compliance

    Halal,

    ISO 22000,

    ISO 9001,

    Kosher

    Certificate

    ISO9001, ISO22000, IP GMO Free, Kosher, Halal

    Packaging & Availability

    Packaging Type

    Bags

    Packaging

    In 20kg or 25kg kraft bags lined with polyethylene, packed in closed bacteria-free workshop which was built according to GMP standard.

    Storage & Handling

    Transportation and Storage

    Kept from rain or damp during transportation and storage, and not loaded or stored together with other smelly products, To be strored in a dry & cool place away from sunlight, best storage temperature: below 25℃.

    Shelf life

    12 Months under appropriate strorage condition from date of production.