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DE-FATTED SOY FLOUR
Brief Introduction:
Shanghai Biotech Vegetable Protein Technology de-fatted 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 |
Enzyme-inactive |
|
Protein (%) |
≥55 |
≥55 |
|
Fat (%) |
≤1 |
≤1 |
|
Moisture (%) |
≤10 |
≤7 |
|
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 |
|
E.coli (unit/g) |
<10 |
<1 |
|
Yeast & Moulds (unit/g) |
≤100 |
≤50 |
|
Salmonella (unit/25g) |
Nil |
Nil |
*: All analysis is done on the moisture-free basis
Fields of the application:
The principal use of de-fatted 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 defatted 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 |
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