The soy protein isolate produced by our company with quality Non-GMO soybeans from the northeast of China as its raw material is a high-quality protein. It is characterized by high protein content and being almost free of cholesterol, which, together with its fine emulsifiability, gelatifiability, solubility, foamability, oil absorbability and water-holding properties, make soy protein isolate unable to be replaced by animal protein. Therefore, soybean protein isolate is widely used in the processing of meat products, fish products, dairy products, cooked wheaten products, soft drinks, foods for children, candies, convenient foods, cold foods, sugar products, and other nutritional foods and modern functional foods. Being able to effectively increase the protein content, improve the nutrition and taste of foods, and reduce costs and prolong the shelf life of products, it acquires a high nutritional value and enjoys a broad market. Quality standards of Soy protein isolate (agreed to GB/T 20371-2006):

QUALITY STANDARDS   1. Organoleptic index Form Powder Color Light yellow or Milky white Smell No peculiar smell Impurities No impurities visible to the naked eyes 3. Microbiological index Total plate count ≤30000cfu/g E. coli count ≤30MPN/100g Pathogens (referring to intestinal pathogenic bacteria and pathogenic bacteria) Not be detected 2. Physical and chemical index Protein (dry basis, N×6.25, %) ≥90 Moisture (% ) ≤7.0 Ash (dry basis, %) ≤8.0 Crude fiber (dry basis, %) ≤0.5 Urease activity Negative Arsenic(mg/kg) ≤0.5 Lead(mg/kg) ≤1.0 Net weight In conformity with the [Regulations for Measurement Supervision of Set-quantity Goods Packaging] APPLICATION AND THE RECOMMENDED QUANTITY OF ADDITION   1. It can be used to raise the yield of meat products, check condensation of tiny oil and water drops, prevent fat and water separation, improve the taste and structure, and make the end products have a higher nutritional value and a fine and wet texture with good slicing properties. 3 to 8% of soy protein isolate is normally added to meat paste products. 2. It can be added to such solid drinks as oatmeal£¬ coffee mate£¬ soy milk powder peanut milk powder, cocoa milk powder, walnut milk powder, fermented yogurt, juice milk powder, etc. And dairy products so as to raise the protein content in the end products and increase their nutrition. Quantity of addition: no limits, depending on needs and tastes 3. It can also be added to cold drinks (such as ice cream) to reduce the production costs. Recommended quantity of addition: 3 to 5 %. PACKAGING   Packed in CIQ-inspected Kraft bags lined with polyethylene bags in a closed bacteria-free environment so that the product quality is guaranteed. Specification: 20 kg/bag, 25 kg/bag TRANSPORTATION AND STORAGE   1¡¢Kept from rain or damp during transportation and storage, and not loaded or stored together with other smelly products 2¡¢Stored in a dry and ventilated place. The best storage temperature: below 25¡æ 3¡¢Shelf life: 12 months