LYG40/50 is one kind of NON- GMO isolated Soybean Proteins, having a high level of gel elasticity. emulsification and water retention, together with ideal color tone and flavor, especially suitable for sausage and meat products.
Widely used as a binding agent for sausages, hams, burgers, meatballs, chicken nuggets, dumplings, prepared foods made with fish, and various deep-fried foods.
PH(1:10,disp.in water): 6.5-7.5
Total Bacteria: ≤10000 cfu/g
Yeast and Mold: ≤100 cfu/g
Coliforms: ≤10 cfu/g
-excellent water/oil holding capacity
-good emulsion ability
-high viscosity, strong gel forming ability
9O% through #100 U.S. standard Screen
20kg net triple-layer kraft paper bag with inner
The shelf life is 18 months under 25℃ in dry
and cool place. Keep away from strong odour or
volatile materials and moisture.