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Isolated Soy Protein-gelation type

It is made from high quality Non-GMO soybean, produced and designed for application in westen-style sausage, ham and other Western-style low-temperature meat products, high-temperature sausage products etc.
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Meat, Poultry

Physical & chemical index

Protein (dry basis, Nx6.25, %) ≥90
NSI (%) ≥88
Moisture (%) ≤7.0
Fat (%) ≤1.0
Ash (dry basis, %) ≤6.0
Crude fiber (dry basis, %) ≤0.5
Particle Size (100 mesh, %) ≥95

Microbiological index

Total plate count ≤20000cfu/g
Coliform ≤30MPN/100g
Yeast & Moulds ≤100/g
E.coli Negative
Salmonella Negative


Excellent gelification, good solubility and anti-dust effect; can improve texture and slicing, raise product yield-ratio and reduce product costs.


In CIQ-inspected Kraft bags lined with polyethylene bags, packed in closed bacteria-free workshop which was built according to GMP standard, so that the product quality is guaranteed.

Net weight

20 kg/bag, 25 kg/bag, or up to the buyer's request.

Transportation and Storage

Keep away from rain or damp during transportation and storage, and never load or store together with other smelly products. Keep it stored in a dry and cool place away from sunlight.
Best storage temperature: below 25℃
Shelf life: 12 Months