Brief Information:
Defatted Soy Protein Flour (SPF) is made from high quality Non-GMO Soybean from Northeast Of China after through screening, immersion, flash, ultrafine grinding, automatic packaging process.The protein level is higher than 50%, The color is cream white or yellowish.
We have two type of Soy Protein Flour according to Toasted or untoasted.
SP2001 is Toasted Soy Protein Flour.
SP2002 is Untoasted Soy Protein Flour.
Product Properties:
Deffated Soy Protein Flour is rich in protein, salubrious minerals and vitamins, and have good solubility, low fat, good wate and fat absorption,foaming,emulsification, gel, can be used in food processing to improve the quality and taste.
Applications:
Defatted soy protein powder is widely used in flour products like bread, pastry etc.., all kinds of meat products, dairy products, sugar products, fried food to enhance nutritional value, improve taste. Also can be used in seasoning, health food and pharmaceutical industry for the production of different enzymes and antibiotics products, It can greatly reduce costs and extend shelf life.
Quality control:
All the products are produced under strict quality control system proved by ISO9001, ISO22000(HACCP), HALAL, and SGS IP certificates
Packaging:
20kgs/bag or 25kgs/bag net weight, Paper and Plastic compound bags, with food grade PE inner bag.
Shelf life:
12 months-18 months from the manufactured date if stored under dry and cool conditions(below 25 °C and 65% relative humidity.)
Specification:
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Item
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Standard
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Appearance
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light-yellow powder
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Odor
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Clean Smell
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Crude Protein
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≥ 50%
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Moisture
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≤7.0%
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PH Value
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7.0 +/-5
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Ash
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≤8.0%
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Fat
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≤1%
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PARTICLE(THROUGH100mesh)
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Min.95%
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Total plate count (cfu/g)
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20,000 Max.
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E-coli (MPN/100g)
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Negative
|
Salmonella
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Negative
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Sales Manager in Charges of Soy Protein Flour:
Angela Zhu
Email:chem1@top-pharmchem.com
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