Defatted Soy Flour
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. 1×20”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).
