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 with low calorie and high nutrition. and as a substitute for whey protein can reduce production cost. Application: Widely used in pure milk powder, formula milk powder, neutral liquid milk, milk beverage, yogurt, rice powder, soybean powder and ice cream, etc Specifications: Item Index Appearance creamy, powder or particle, No lump Flavor & Taste natural soybean flavor, free from other objectionable taste Crude protein（dry basis，N*6.25）， 88% Min Moisture, 7.0% Max Ash（dry basis） 6.5% Max Ph 6.5-7.5 NSI 90% Min Fat 1.0% Max Pb ， 1.0% mg/kg Max As， 0.5 mg/kg Max Aflatoxin B1, 5.0 ug/kg Max Total Plate count 30000 cfu/g Max E-Coli (mpn/100g) Negative salmonella Negative Packing: 20kg/bag, multi-craft paper bag or paper bag with plastic inside Storage: Products stored in ventilated place, relative humidity less than 75% and keep away form toxic, odor, volatile or wet matters. Shipment: 12MTS/20’FCL, 24-25MTS/40’FCL