● Application：
Emulsion type 9500 can make good emulsion at any ratio of 1:4:4/1:5:5/1:6:6. It is easy hydration without agglomeration and suitable for powder
input mixing process. The cooked gel is 400g/30.1mm. ISP Emulsion type 9500 is suitable for hot dog, smoked sausage, frankfurt sausage and where there request for high temperature cooking or powder input mixing process directly instead of high-speed chopping.
● Characteristics：
No need chopping, good emulsion and dispersion.
● Product Analysis：
Appearance: Light yellow
Protein (dry basis, Nx6.25, %): ≥90.0%
Moisture(%): ≤7.0%
Ash(dry basis, %) : ≤6.0
Fat (%) : ≤1.0
PH Value: 7.0±0.5
Particle Size (100 mesh, %): ≥98
Total plate count: ≤20000cfu/g
E.coli: Negative
Salmonella: Negative
Staphylococcus: Negative
● Recommended Application Method：
Emulsion type 9500 is the substitute of Supro 500E can make good emulsion at any ratio of
1:4:4/1:5:5/1:6:6.
(For reference only).
● Packing & Transportation：
The outer is paper-polymer bag, the inner is food grade polythene plastic bag. Net weight: 20kg /bag
Without pallet—12MT/20’GP, 25MT/40’ HC;
With pallet—10MT/20’GP, 20MT/40’GP.
● Storage：
Store in dry and cool place, keep away from sunlight or material with odor or of volatilization.
● Shelf-life：
Best within 24 months from production date