BIOTECH FULL-FAT SOY FLOUR
Brief Introduction:
Shanghai Biotech Vegetable Protein Technology full-fat soy flour, made from NON-GMO soybeans, is processed with unique modern technique, with which the better nutrition and functional characteristics were obtained.
Quality specification:
|
Content |
Enzyme-active
full-fat soy flour |
Enzyme-inactive
full-fat soy flour |
|
Protein (%) |
≥38 |
≥38 |
|
Fat (%) |
≥18 |
≥18 |
|
Moisture (%) |
≤6 |
≤6 |
|
Ash (%) |
≤6 |
≤6 |
|
PDI |
≥80 |
≥30 |
|
Urease activity(mgN/g |
≥2 |
Negative |
|
Arsenic (As, mg/kg) |
<0.5 |
<0.5 |
|
Lead (Pb, mg/kg) |
<1.0 |
<1.0 |
|
Pathogenic-bacteria |
Nil |
Nil |
|
Standard Plate Count (unit/g) |
≤50000 |
≤30000 |
|
Coliforms (unit/g) |
<10 |
<1 |
|
Yeast & Moulds (unit/g) |
≤100 |
≤75 |
|
Salmonella (unit/25g) |
Nil |
Nil |
*: All analysis is done on the moisture-free basis
Principles of the applications:
Ø On October 26, 1999, the FDA authorized use of health claims, about the role of soy protein in reducing the risk of coronary heart disease (CHD), on labeling of foods containing soy protein. Besides containing high content of soy protein, full-fat soy flour also preserves the bioactive ingredients, which include unsaturated fat, dietary fibre, isoflavone, and etc.
Ø The lipoxidase in the soybean catalyses oxidative bleaching of the carotenoid pigments in wheat flour, so enzyme-active soy flour is a valuable "natural" flour-bleaching agent, especially where the use of chemical bleaching agents were prohibited. Besides that, lipoxidase activity is also beneficial to the mechanical properties of the dough.
Ø Soy protein has the characteristics such as moisture retention property and emulsification. With better moisture retention capacity, the product yield is higher whlie the cost is reduced. Meanwhile, the shelf life also can be extended. In the frying product, when the full-fat soy flour was used, the oil absorption can be lowered.
Fields of the application:
The principal use of full-fat soybean flour is in the bakery industry. Enzyme-inactivated full-fat soybean flours are mainly used in the heavier type of cake batters, such as sponge cake and pound cake. Enzyme-active full-fat soybean flour is prepared without heat treatment and has a high NSI value around 80%. It is used in such products as white bread and rolls and so on, mainly for its lipoxidase activity.
Packing
With appointed labels,20Kg/bag; Inner package: PE Plastic Bag; Outer package: Paper Plastic Complex Bag
Storage
It can be stored at ambient temperature in dry environment; the shelf life is 1 year.
Company: SHANGHAI BIOTECH VEGETABLE PROTEIN TECHNOLOGY Co.,LTD
Tel: +8621-64763765 Fax: +8621-54296880
Email: proteincn@hotmail.com Http://www.proteincn.com
Address: No.7001,Zhongchun Rd,Minhang Dist Economic City,Shanghai
用户登陆
