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| ShanDongWonderful Industrial GroupCo.Ltd | ||||||
| About this company : Shandong Wonderful Industrial Group Co., Ltd. is one of the leading manufactures and exporters of Soya protein in China, imported machines and up-to-date technologies from Germany ,Sweden, Danmark and Israel, Soya Protein products are derived from natural, Non-GMO and High quality soybean planted in China, they are processed according to International Quality Management Standard ISO9001. Our plant and our products are HACCP, Kosher, Halal certified and US FDA registered. The annual production capacity of Soya protein isolates, Soya protein concentrates, Textured soya protein and defatted soya protein flour of our group is over 30,000MTS. We have been exporting Soya proteins to South Africa, Russia, Turkey, Holland, Korea, Japan, etc more than 30 countries and regions for years. In order to guarantee our product GMO-free, we supervise the material from soybean seeds, soybean plants, soybean harvest, delivery, soybean flakes and till the final products. Now we have passed ISO9001:2000,HACCP and IP certified; also got Kosher certified by Star-K and Halal certified. Group Company will continue to invest more in the scientific research, quicken the transformation of the achievements in scientific research, improve the technical content; continue to rely on the division of labor based on specialization and the overall advantage of Group, improve the quality of product and service level, try hard to create famous trademark both in domestic and the abroad, and become an enterprise group advanced in science and technology and fully reinforced. Copyright2006 Shandong Wan Defu industry group | ||||||
| Contact : grace yu, sales manager | ||||||
| Headquarters : No187.LiheroadKenlicounty, Dongying, Shandong, 257500, China | ||||||
| Phone : 86-546-7738892, Fax : 86-546-7738893 | ||||||
| Website : Log on to trade instantly , Email : Log on to trade instantly | ||||||
.jpg) | soy protein isolate Soya Protein Isolated (SPI)is high quality protein that our company produces with unpolluted ,NON-GMO high quality Yellow River Delta soybeans.The content of protein is over 90% can be easily digested and absorbed for supplementing the necessary protein and ammo acid in time. It has the similar nutritious value as milk , chicken and meat ,but with neither carbohydrate nor fat and cholesterol has special health function. It has good characters as good emulsification ,high gel agglutination, ,strong cohesion ,good solubility and dispensability is suitable for the production of emulsive minced meat and fish products. The SPI may join into the muscle fiber of the meat .Through an agitating process, it may form an even and stable protein molecule membrane on the particles of fat surface. On the other hand ,the characters of gel agglutination and cohesion make the protein based colloid to form a three dimension network structure with certain mechanical strength so as to reinforce the intensity of the product and keep its demanded water and fat content. It not only intensifies the quality (elasticity, hardness, cohesion, organoleptic, chewiness)and flavor ,but also increases the end product quantity for the economy of the user. At present ,our company has 4 types of SPI:gel agglutinative type,emulsificative type,gel agglutinative and emulsificative type ,and injection type. Gel agglutinative type:This type of SPI has good gel agglutinative characters that holds 4-5 times of water and makes the final product with good elastic and stable quality. Emulsificative type:This type of SPI contain hydrophilic and hydrophobic and groups that keeps the mixture of water and oil at emulsion status with very good emulsifying stability to prevent water and oil inside the pqoduct from losing also prevents the fat in ham or sausage from being separated.The emulsifying ability can be 1:5:5 (SPI:water:oil). Gel agglutinative emulsificative and emulsificative type:It has characters of both the gel agglutinative type and emulsificative type,keeping good elasticity after emulsification with very good emulsificative stability.The emulsification ability can be 1:5:5(SPI:water:oil) . Injection type:The protein can be dispersed in water quickly (10 times of water,within 15 seconds),without coagulation or sediment after dispersing. 项目Test items 质量指标Standard 蛋白质（N×6. 25）Protein（N×6.25）% ≥90 氮溶解指数NSI Nitrogen Solubility Index ≥80根据客户需要) 脂肪Fat% ≤1.0 水分Moisture% ≤7.0 灰分Ash ≤5.5 | |||||
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.jpg) | soy protein (dairy) SHANDONG WONDERFUL INDUSTRIAL GROUP CO.,LTD. Product Specification Soy protein Isolate --WDF-PRO930F WDF-PRO930F is a soya protein produced from the NON-GMO raw materials; it has been produced and designed for use within dairy products, drinking and milk powder industry. Meanwhile it is used well in soy nutritious supplement products as food additive WDF-PRO930F is highly soluble and the speed of solubility is 30 seconds in cold or hot water. Meanwhile it has an excellent dispersion and dispersion stability in dairy products and other drinking. It will keep without delamination and deposition in two hours. WDF-PRO930F has two forms which are powder type and granule form. Technical criteria of the products Physical characteristics Protein on dry matter min 88% Moisture max7.0% Fat max1.5% Ash max6.0% PH 7.0±O.5 Crude Fibre max1.0% Colour light Flavour neutral Microbiology Standard plate count max. 20000/g Yeast & Moulds max. 100/g Eli negative/1g Salmonella negative/25g Particle distribution 85% through 50# screen Packing: 20kg net weight, Poly-lined paper bags Storage: The product should be stored in a dry and shadowy place and the temperature is below 25℃ at a humidity of 65% or less away from materials with strong odour. Shelf life: Following the above guidelines should insure 12-month shelf life. | |||||
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 | textured soy lprotein SHANDONG WONDERFUL INDUSTRIAL GROUP CO.,LTD. Product Specification Soy Protein Textured ---WDFPRO710A Textured soy protein is a soya protein produced from the NON-GMO raw materials WDF-PRO710 provides strength through water binding in a ratio of 1:3 The product widely used as minced meat for vegetarians, like in spagettii bolonaise or hamburger Technical criteria of the products Physical characteristics Protein on dry matter min 50% Moisture max 8% Fat max1.0% Ash max6.0% PH 7.0±O.5 Crude Fibre max2.0% Colour light Flavour neutral Microbiology Standard plate count max. 20.000/g Yeast & Moulds max. 100/g Eli negative/1g Salmonella negative/25g Particle distribution Particle as the order Packing: 20kg net weight, Poly-lined paper bags Storage: The product should be stored in a dry and shadowy place and the temperature is below 25℃ at a humidity of 65% or less away from materials with strong odour. Shelf life: Following the above guidelines should insure 12-month shelf life. | |||||
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