Protein Isolates

physical characteristicstypical bacteriological analysis1 protein % 90 min1 bacterium 20,000g max2 moisture % 7 max2 coliform group negative3 ash % 6 max3 yeast and mould 100gm max4 ph 7â±0.54 salmonella absent in 25 gm5 colour light yellow6 flavour neutral7 mash(100) % 95typical functional analysis(meet the specification of our company)1 viscosity (cp) 200-15002 dispersibility (sec.) 30 max3 calcium ingredient (mg100g) 500-8504 sodium ingredient (mg100g) 650-1000**dry powdered mixes**solid beverage**food nutrition products that desired for calcium fortificationpacking: 20kg net weight, poly-lined paper bag.storage: below 75â°f and 60% relative humidity promotes longer shelf life.certificate: kosher & halal certificated.shelf life: one year.