The main quality indicators
 1 Physical and chemical indicators - protein content: 68% (dry basis) more than 6% moisture, particle size: 90% through 100 mesh sieve.

 2 function parameters - gel features WG 1:4, emulsifying: FE 1:5:5 3 microbiological indicators - total number of bacteria 15000 / g below the mold 100 / g or less, yeast 100 / g or less, no bacteria be detected.

Use
 1, functional soy protein concentrate is particularly suitable for meat processing and protection of oil-water needs, the main ingredients for emulsion-type meat products. On the one hand plays the role of natural emulsifiers, helping fat emulsified meat products, meat products to improve the organizational structure, reducing or eliminating meat in sterilization or sterilization, storage, transport occurred during the precipitation of the risk of fat, the other increase the protein content in meat products to enhance the nutritional value of meat.

 2, ingredients emulsifiers.