Sausage, surimi products, quick-frozen foods,vegetarian foods
High water binding and fat binding
| Assay | Specifications | Methods of Analysis |
| Appearance | Light yellow or milky white powder | By visual perception |
| Moisture | ≤7.0% | GB 5009.3 |
| CP（Dry basis） | ≥65.0% | GB 5009.5 |
| Ash | ≤7.0% | GB 5009.4 |
| Fat | ≤1.0% | GB 5009.6 |
| PH Value | 7.5±1.0 | 5% slurry |
| Particle Size | ≥96.0% | 100 mesh through |
| Standard Plate Count | n=5 c=2 m=5000 cfu/g M=10000 cfu/g | GB 4789.2 |
| Coliform | n=5 c=1 m=10 cfu/g M=100 cfu/g | GB 4789.3 |
| Salmonella | Negative | GB 4789.4 |
| Staphylococcus | Negative | GB 4789.10 |
1. Put YP701A into the ingredients at the ratio of 3%-5% and chop together.
2. Chop YP701A into emulsion lumps at the ratio of 1:6:5, then put it into the products.
The above methods are only for reference, customers can apply according to its own recipe.
The outer is paper-polymer bag, the inner is food grade polythene plastic bag. Net weight : 20kg /bag;
Without pallet---12MT/20’GP, 25MT/40’GP;
With pallet---10MT/20’GP, 20MT/40’GP;
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.
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