A1: SPI 9020 and 9026 are designed to dissolve in cold water within 30 seconds with no sediments after standing for 30 minutes, producing low to high viscosity mixtures suitable for regular injection. ISP-9028 is a newer type that disperses in brine in 15 seconds, making it ideal for fine needle injection equipment without causing clogging.

A2: When injected and combined with raw meat, Soy Protein Isolate improves water retention, tenacity, and bite texture (brittleness). It also helps to increase the overall product yield during low-temperature processing.

A3: It is recommended to dissolve SPI 9020, 9026, or 9028 in cold water or mix it with other ingredients to formulate a 5% to 6% solution before injecting it into the meat products.

A4: The products have a light yellow appearance, dry basis protein levels of ≥90.0%, moisture levels of ≤7.0%, fat levels of ≤1.0%, and a pH range of 7.5±1.0. The particle size is ≥98% passing through a 100 mesh screen.

A5: The product is packed in 20kg bags with a paper-polymer outer bag and a food-grade polythene inner bag. It must be stored in cool, dry conditions away from any volatile materials or strong odors to preserve quality.

A6: The shelf-life is best within 24 months from the production date. In terms of transportation, loading capacities are 12MT (20’GP) and 25MT (40’HC) without pallets, or 10MT (20’GP) and 20MT (40’GP) with pallets.