Textured protein, fiber protein, flour,sausage, culture medium
Low degeneration, high NSI, high CP
|Assay||Specifications||Methods of Analysis|
|Appearance||Light yellow or milky white powder||By visual perception|
100 mesh through
Standard Plate Count
1. Mix YP510A with water and other ingredients to produce textured protein or fiber protein.
2. Put YP510A into flour at the ratio of 1‰-3‰ as flour improver.
3. Put YP510A into the ingredients at the ratio of 3‰ -1% and chop together to make sausages.
The above methods are only for reference, customer can apply according to its own recipe.
Store in dry and cool condition, keep away from material with odor or of volatilization, protect from water and wet.
Best within 12 months from manufacturing date.