UVAN Corporation

Manorama Ganj, Indore, Madhya Pradesh

functional soya protein concentrate :

soya protein 65-70%

type: emulsion

raw materials: high quality non-gmo soybean

ingredients: high quality low-temperature defatted soybean flakes

application: meat product (such as hot dog, sausage, ham ect.), baked food and

vegetarian products etc.

characteristics:

- good water preserving capability to preserve water and gravy of meat products, keep the taste

and flavor of meat products; enhance water absorption of baked food and pastry, hold water of

food, reduce shrinkage and prolong its freshness period.

- good gelling property to hold water, flavor and sugar of food by gel texture of protein; give

products better elasticity, improve texture and slice up capability of products.

- good emulsification to accelerate the forming of oil-water emulsion, prevent oil droplets from

massing, stabilize the state of emulsification. This can increase the output rate of products

usage:

the usual methods of adding are water combined method (fat emulsion) and powder dry addition.

- water combining method (fat emulsion) : the proportion of soya protein 65-70%, water,

and fat /oil is 1:4:4

1-firstly combine the concentrated soy protein with water, which is the mixing of 1 portion of

soy protein 65-70% and 4 portion of ice-water.

the concrete application is that firstly add ice water into bowlcutter, and then add the soy protein

65-70%, meanwhile run the cutter at high speed for 2 minutes till there is a gloss on the surface of

the mixture and that means protein and the ice-water are combined completely. Stop the cutter and

scrap off any soya protein 65-70% sticking on the cutter and add it back to the cutter

2-secondly evenly add fat/oil

the concrete application is to add all fat evenly into the cutter and cut & mix for 2-3 minutes till

it is formed into even and stable emulsified meat gruel.

powder adding method:

put the dry powder of soya protein 65-70% and a part of formula water into meat. Start the

bowlcutter at the second speed for 2-3 minutes, and then add fat meat, the surplus formula water

and various kinds of subsidiary materials to cut and mix till it is formed into stable emulsified meat

gruel.

the above methods are only for reference, customers can apply according to own recipe.

specifications

physical parameters:

appearance light yellowish powder

taste slight soya with no smell

chemical parameters:

moisture max: 7%

crude protein (on dry basis) min: 70%

ph value 7.01.0

crude fiber max: 4.5%

ash max: 5%

fat max: 1%

particle size (% pass 100 mesh) min: 90%

funtional index:

emulsion (protein : water : oil) 1:4:4

microbiological parameters:

total bacteria 50000cfu/g

e-coli negative

salmonella negative

packaging:

20kg brown paper bag with inner ldpe liner.

storage:

the shelf life is 18 months under dry and cool place. Keep away from strong odour or

volatile materials and moisture.

certificate:

kosher, halal, iso22000, gmp, haccp.