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â Applicationï¼Â
Sausage, quick-frozen foods, flour products, vegetarian foods
â Characteristicsï¼Â
High water retention, high oil retentionÂ
â Product Analysisï¼Â
Appearance:Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Light yellowÂ
Protein ( dry basis, Nx6.25, %):                âÂÂ¥90.0%
Moisture(%):                                             â¤7.0%
Ash(dry basis, %) :                                   â¤6.0
Fat(%) :                                                     â¤1.0
PH Value:                                                 7.5ñ1.0
Particle Size(100 mesh, %):                       âÂÂ¥98
Total plate count:                                     â¤20000cfu/g
E.coli:Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Negative
Salmonella:Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Negative
Staphylococcus:Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Negative
â Recommended Application Methodï¼Â
1. Put 9001BW into the ingredients at the ratio of 3%-5% and chop together.
2. Chop 9001BW into emulsion lumps at the ratio of 1:5:5, then add it to the products.
(For reference only).
â Packing & Transportationï¼Â
The outer is paper-polymer bag, the inner is food grade polythene plastic bag. Net weight: 20kg /bag
Without palletâÂÂ12MT/20âÂÂGP, 25MT/40âÂÂGP;
With palletâÂÂ10MT/20âÂÂGP, 20MT/40âÂÂGP;
â Storageï¼Â
Store in dry and cool place, keep away from sunlight or material with odor or of volatilization.
â Shelf-lifeï¼Â
Best within 12 months from production date.