Soybean Peptide
Soybean Peptide
Soybean peptide is one of polypeptides made u of 2-6 amino acids, of molecular weight under 1000 Dalton.
Compared with the original protein, soybean peptide has unique functional characteristics such as water solution, highly solubility, and foaming, and it could be completely dissolved in PH 2-10 under any condition. Soybean peptide also could be mixed with other food ingredients thoroughly moreover, it can keep the nutrition characteristic of original material.
Recommended dosage:
Liquid food: dosage of 0.1-5.0% for milk, yogurt, juice, sports drinks, soy milk, etc
Solid food: dosage of 5-25% for albumen powder, infant formula milk powder, etc.
Health food: dosage of 10-50% for health nutrition powder, pills, capsule, oral liquid.
ITEM | INDEX |
Moisture,% | ≤7.0 |
PH(10%, liquid) | 7.0±0.5 |
Soy peptide(dried basis) | ≥80% |
Total protein(dried basis) | ≥90% |
As, mg/kg | ≤0.5 |
Pb, mg/kg | ≤0.5 |
Molecular weight(80% above of the product) | ≤1000 |
Total amount of bacterium colonies, cfu/g | ≤10000 |
Coliform group, MPN/100g | ≤40 |
Urease | Negative |
Pathogen(Salmonella, Shigella, S.anreus) | None |
Mould, cfu/g | ≤50 |
Ash content | ≤6.5 |
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