Concentrated Soy Protein( CSP)

Quantity Order:

Origin:

China

Payment Method:

Telegraphic Transfer (T/T)

Concentrated Soy Protein( CSP)

Synonyms: Concentrated Soy Protein, Soy Protein Concentrate
CAS NO.: 9010-10-0
EINECS: 232-720-8

Specifications:
Functional concentrated soy protein:
Item Specification
Protein 70.0% min
Moisture 6.0% max
Ash 6.0% max

Total dietary fiber 19.0% max
Fat 4.0% max

Total bacteria d20000/ g

Coliforms Negative
E-coil Negative
Salmonella Negative
Yeasts and Moulds Negative

Non-functional concentrated soy protein:
Item Specification
Protein 70.0% min
Moisture 8.0% max
Ash 7.0% max

Fat 1.0% max

E-coil Negative

Salmonella Negative

Yeasts and Moulds, / g max 100

Property:
Non-Gmo soybean proteins.
Excellent gelification.
Excellent Emulsification, increases output capacity.
Improve the texture of sausage.
Easy to combine with meat.

Usages:
Our concentrated soybean protein is similar with ISP in function, and then it can replace soybean protein isolate. But concentrated soybean protein has lower price, so concentrated soybean protein can help food manufacturers to improve the product quality and reduce the cost. Concentrated soybean protein has a good foreground in the food field. Concentrated soybean protein is widely used in meal products, fried food, milk, drink and toast food.

Packing:
25kg net. Triple-layer kraft paper bag with inner plastic bag.
Storage:
The shelf life is 18 months under 25 . in dry and cool place. Keep away from strong odour or volatile substances and moisture
Keywords:
Concentrated Soy Protein, Soy Protein Concentrate

http: / / www.iro-taihe.com/ 07-CSP.html

http: / / adc.bmj.com/ conten t/ 62/ 3/ 274.full.pdf
http: / / jn.nutrition.org/ cgi/ reprint/ 125/ 3_Suppl/ 573S
htt p: / / www.springerlink.com/ content/ q472251t76x55g73/
http: / / www.dict.uh.cu/ Bib _Dig_Food/ ift/ jfs/ jfs65/ jfsv65n7p1244-1247ms19991207.pdf
http: / / www.alr-jour nal.org/ index.php? option= article& access= standard& Itemid= 129& url= / articles/ al r/ pdf/ 1998/ 04/ alr8260.pdf

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