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Defatted Soy Flour

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Defatted Soya Flour (Toasted) is obtained by milling from selected, pre-cleaned, cracked, dehulled and solvent extracted `NON GMO` Soybeans. It is natural product which does not contain additives or preservatives. Defatted Soya Flour (Untoasted) is obtained, by milling from selected pre-cleaned, cracked, dehulled and solvent extracted `NON GMO` Soybeans through FDS (Flash Desolventising System) technology. It is a natural product which does not contain additives or preservatives.

PACKING:

Net 25 KG multiwall paper / HDPE bags. 50 Kg HDPE bags with inner liner. 1x20”FCL=19 tons.

SHELF LIFE:

In original, unopened packaging under recommended storage condition – 12 months. Store in cool (approx 24°C) and dry place (60% relative humidity) free from toxic chemicals, insects and rodent infestation.

SPECIFICATIONS:

Physical and chemical standards

Non GMO Defatted Soya Flour Toasted (Food Grade)

Non GMO Defatted Soya Flour Untoasted (Food Grade)

Appearance

Free flowing powder

Color

Light brown

Creamish white

Flavor

Typical of soya flour, free from off or objectionable flavor

Moisture

9.0% maximum

Protein (as is)

52% minimum

Fat

1.0% maximum

Total ash

6.50% maximum

Crude fiber

3.50% maximum

Urease Activity

0.10 mg N2 at 30∞C

-

Protein Dispersibility Index

20-25

-

Nitrogen Solubility Index

-

60-70

Microbiological Standards

Total Plate Count

20000/gm maximum

50000/gm maximum

Coliforms

10/gm maximum

E Coli

Absent/gm

Salmonella

Absent/25 gm

Particle Size

95% passing through 100 mesh (150 microns)

95% passing through 200 mesh (75 microns)

98% passing through 100 mesh (150 microns)

98% passing through 200 mesh (75 microns)

100% passing through 100 mesh

APPLICATIONS:

  • Toasted: Baked goods (increases the protein content); fortification of baby foods, snack foods (improves structure, protein enhancement); antibiotics (as a base material for fermentation of nutrient for bacteria culture).
  • Untoasted: Production of soya textured protein; fermentation process for production of antibiotics (as a nitrogen source); bakery and pasta products (emulsifies, stabilizes, thickens); soups, sauces, gravies (binds water); tinned fish (improves structure); baby food (improves deep freeze stability); drink mixes (easily wettable); meat sausages, doughnuts (bind free fat).