| Customization: | Available |
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| CAS No.: | 100684-36-4 |
| Formula: | / |
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Yeast protein is made by Saccharomyces Cerevisiae as bacterial strains, and the bacterial raw materials are collected and obtained after culture, fermentation and centrifugation, and nucleic acid removal, centrifugation, enzymatic lysis, extraction, purification, separation, sterilization, and drying. Today, yeast has been widely used in food, bioagriculture, biotechnology and other fields According to research, yeast protein has the best foam stability compared with plant protein and whey protein, and has higher emulsification properties and the lowest apparent viscosity. This characteristic makes it very suitable for application in meat products and dairy processing fields.
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Testing items
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Standard requirements
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Color
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Have the color that the product should have
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Odor
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Have the odor that the product should have, no odor
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Taste
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Have the taste that the product should have, no difference with smell
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State
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Have the product's condition, no mold
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Total nitrogen (dry desalination base), %
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≥5.0
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Moisture, %
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≤6.0
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Sodium chloride, %
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≤5.0
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Ash (dry desalination base), %
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≤20.0
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PH (2% aqueous solution)
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4.5-6.5
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Total colonies, CFU/g
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≤10000
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Coliform bacteria, MPN/g
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≤0.3
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