Application：
Ham, sausage, luncheon meat, meat balls, fish balls,
Bakery foods, quick-frozen foods and pet foods
● Characteristics：
Good emulsification
● Product Analysis：
| Assay | Specifications | Methods of Analysis |
| Appearance | Light yellow or milky white powder | By visual perception |
| Moisture | ≤7.0% | GB/T5009.3 |
| CP（Dry basis） | ≥90.0% | GB/T5009.5 |
| Ash | ≤8.0% | GB/T5009.4 |
| Fat | ≤1.0% | GB/T5009.6 |
| PH Value | 7.0±0.5 | 10% slurry |
| Particle Size | ≥90.0% | 100 mesh through |
| Standard Plate Count | ≤20000cfu/g | GB/T4789.2 |
| E. coli | ＜30 | GB/T4789.3 |
| Salmonella | Negative | GB/T4789.4 |
| Staphylococcus | Negative | GB/T4789.10 |
● Recommended Application Method：
1. Put BX304 into the ingredients at the ratio of 3%-4% and chop together；
2. Chop BX304 into emulsion lumps at the ratio of 1:5:5, then add it to the products
The above methods are only for reference, customers can apply according to its own recipe.
● Packing & Transportation：
The outer is paper-polymer bag, the inner is food grade polythene plastic bag.
Net weight: 20kg /bag
Without pallet---12.5MT/20’GP, 25MT/40’GP;
With pallet---10MT/20’GP, 20MT/40’GP;
● Storage：
Store in dry and cool condition, keep away from material with odor or of volatilization, protect from water and wet.
● Shelf-life：
Best within 12 months from manufacturing date.
