● Application：
Chicken meat, light colour sausages, luncheon meat, fish ball, quick-frozen foods, meat stuffing, bacon.
● Characteristics：
Excellent color, flavor and gelling，good emulsion formation by 1:4:4(oil) together.
● Product Analysis：
Appearance: Light yellow
Protein (dry basis, Nx6.25, %): ≥90.0%
Moisture (%): ≤7.0%
Ash (dry basis, %) : ≤6.0
Fat (%): ≤1.0
PH Value: 7.0±0.5
Particle Size (100 mesh, %): ≥98
Total plate count: ≤20000cfu/g
E.coli: Negative
Salmonella: Negative
Staphylococcus: Negative
● Recommended Application Method：
1:4:4 by chopping water, ISP and oil together forms strong gel.
(For reference only).
● Packing & Transportation：
The outer is paper-polymer bag, the inner is food grade polythene plastic bag. Net weight: 20kg /bag
Without pallet---12MT/20’GP, 25MT/40’ HC;
With pallet---10MT/20’GP, 20MT/40’GP.
● Storage：
Store in dry and cool place, keep away from sunlight or material with odor or of volatilization.
● Shelf-life：
Best within 24 months from production date.
