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 English >> Full-fat soy flour
 
  
产品编号:
81415161016
产品名称:
Full-fat soy flour
规  格:
产品备注:
产品类别:
English
 
    产 品 说 明
     

 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

 

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