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QINGDAO UNITED DAIRY COMPANY LIMITED
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  • Soy Protein Isolated For Dairy Products
  • Soy Protein Isolated For Dairy Products
  • Post Date: Dec 23, 2008
  • Isolated Soybean Protein for dairy products Features: High dissolution and dispersing stability. With the protein content of 88% minimum, lactose excluded. A good subordinate of dairy products...
  • Soy Protein Isolated For Meat
  • Soy Protein Isolated For Meat
  • Post Date: Dec 23, 2008
  • Soybean Protein Isolate for Meat Priority: Good gel, water retention, oil keeping and emulsification Application: Meat products, such as sausages, ham, luncheon meat, chicken ball, fish...
  • Instant Full Cream Milk Powder
  • Instant Full Cream Milk Powder
  • Post Date: Aug 28, 2008
  • Fat 28% Min Protein 24% Min Lactose 35% Min Moisture Content 4% Max Titratable Acidity 0.17%Max(expressed as lactic acid) Burnt Particles A or B Lecithin Appro. 0.2% Wettablity 15 seconds in 25C...
  • Full Cream Milk Powder
  • Full Cream Milk Powder
  • Post Date: Aug 28, 2008
  • Milk Fat 26% Min Protein 23.5% Min Minerals 6.0% Lactose 35% Min Moisture content 4% Max Titratable acidity 0.17% Max.(expressed as lactic acid) Burnt particles A or B TPC 30,000cfu/g Max Total...
  • Soy Protein Isolated
  • Soy Protein Isolated
  • Post Date: Dec 2, 2008
  • Soybean Protein Isolate (Type A) Priority: Good gel, water retention, oil keeping and emulsification Application: Meat products, such as sausages, ham, luncheon meat, chicken ball, fish...
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