Soy protein is mainly used in meat products, vegetarian food, beverages, baking, pet food, and animal feed.
| CERTIFICATE OF ANALYSIS | ||||||
| Product Name: ISOLATED SOY PROTEIN | ||||||
| Model No. | SSPI-90G1W | Batch No. | 250726-01 | |||
| Production date | Jul.26.2025 | Expiry date: | Jul.25.2026 | |||
| Physical Characteristics |
Color | Light yellow or cream | ||||
| Odor | Normal and bland | |||||
| Chemical Characteristics |
Item | Test Method | Standard | Result | ||
| Protein (dry basis, N x 6.25,%) |
GB5009.5-2010 | ≥90 | 91.4 | |||
| Moisture (%) | GB5009.3-2010 | ≤6.0 | 5.80 | |||
| Ash (dry basis,%) | GB5009.4-2010 | ≤6.0 | 4.33 | |||
| Fat (%) | GB/T5009.6-2003 | ≤1.0 | 0.20 | |||
| Crude fiber (dry basis, %) | GB/T5009.10-2003 | ≤ 0.5 | 0.31 | |||
| PH(5%, slurry) | 6.6-8 | 7.78 | ||||
| Microbiological Characteristics |
Total Plate Count (cfu/g) | GB4789.2-2010 | ≤10000 | 378 | ||
| E.coli/10g | GB4789.38-2012 | Negative | Not Detected | |||
| Coliforms (MPN/g) | GB/T4789.3-2003 | ≤3 | Not Detected | |||
| Yeasts&Molds(MPN/100g) | GB4789.15-2010 | ≤30 | <10 | |||
| Salmonella /25g | GB4789.4-2016 | Negative | Not Detected | |||
| Staphylococcus aure(CFU/g) | GB4789.10-2016 | Negative | Not Detected | |||
| Heat-resistant spores(CFU/g) | In house methods | Negative | Not Detected | |||
| Aerobic mesophilic(CFU/g) | SN/T0178-2011 | Negative | Not Detected | |||
| Heavy Metals | Lead (ppm) | GB 5009.12-2010 I | ≤0.2 | Not Detected | ||
| Arsenic (ppm) | GB/T5009.11-2003 I | ≤0.2 | Not Detected | |||
| Mercury (ppm) | GB/T5009.11-2003 I | ≤0.1 | Not Detected | |||
| Cadmium (ppm) | GB/T5009.11-2003 I | ≤0.1 | Not Detected | |||
| Test Items | Melamine mg/kg | |||||
| Test Results | Not detected | |||||
| MDL | 2 | |||||
| Test Methods | LC-MS/MS | |||||
| Conclusion | Conforming product | |||||
| Allergen | Soya | |||||
| Note | 1.ug/g-mg/kg-ppm 2.MDL=Method Detection Limit | |||||
