1. In man-made meat and seafood products such as man-made crab meat,
sausage, ham etc.
Improve its elasticity and make best slices, make it hard to loose water and
fat.
| 2. In noodles, instant noodles etc. |
 |
| Make it taste elastic and better . |
| 3. In solid beverage, candy etc. |
| Make it taste better and add more protein |
Specifications |
|
| (
for reference only ) |
| Moisture |
Max. 8.0% |
| Fat ( Chloroform) |
Min. 0.2% |
| Protein
|
Min. 78.0% |
| Free Fatty Acid |
Max. 4.0% |
| pH
|
6.0-8.0 |
| Total Bacteria |
Max. 5000/g |
| Coliform Group |
Max. 40/100g |
| Salmonella |
Negative |
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Packing |
|
| Inner: |
|
Plastic Bag |
| Outer: |
|
Cardboard Box |
| Net Weight: |
|
20.00kg |
| Measurement: |
|
390x285x400mm |
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