NON GMO Defatted Soya Flour (Untoasted) is obtained from highest quality Soya bean seeds by the process of cracking, dehulling, flaking, extracting, desolventizing, toasting and grinding in a pneumatic mill to requisite particle size to get a fine powder with creamish yellow color. It is natural product which doesnâ??t contain additives & preservatives.
For producing Defatted Flour (Untoasted),The highest quality preselected Soybeans are cleaned twice to remove all foreign material. After cleaning the beans are conditioned, cracked, de-hulled and rolled into flakes. The flakes are conditioned to a solvent bath that extracts the oil. After highly efficient extraction, it is de-solventised through FDS (Flash Desolventising System) without denaturing the protein, thus maintaining high PDI value and enzyme activity. Finally, it is ground to ultra-fine quality through the ACM and sieved through vibro meshes.
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NON-GMO Defatted Soya Flour (Toasted) is obtained by the process of cleaning dehulling, solvent extraction and toasting of selected High quality NON-GMO golden yellow soybeans. These are pulverized in the Air Classifier Mills to get the flour of desired particle size. It appears as creamish yellow powder.
It is a low fat and high protein product and is a rich source of iron, calcium and vitamin B. It also contains essential amino acids required for the development muscle, connective tissue & enzymes in human body.
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Lecithin is a naturally occurring group of phospho lipids found in every living cell. Though the name Lecithin is derived from the Greek Lethikas meaning â??Yolk of an eggâ?�, Soyabean is the commercial source of Lecithin.
Vippy NON GMO Soya Lecithin is obtained by dehydrating and cooling of Gums from Soyabean Oil (derived from â??NON GMOâ?? soybeans). The addition of water in Crude Soya Oil Hydrates the phosphotides making them insoluble. These are dried with Soyabean Oil and fatty acids to produce good Lecithin.
Applications
Acts as a superior emulsifying Agent Wetting Agent, Dispersing Agent, Stabilizing Agent, Viscosity Reducing Agent, Anti-spattering Agent.
NON GMO Soya Lecithin is highly used as an emulsifier in chocolate & confectionary, coatings for spattering control, to prevent crystallization etc.
In baked items including casseroles, breads, cakes, and cookie dough as an anti-caking, pan release and moisturizing agent.
Lecithin is added to various sauces, gravies, soups, nut butters, and gravies due to their emulsifying properties.
Used in delicately flavored products as a spray drying or in milk powders.
Used by Biscuit Industries.
Promotes consistent blending and thorough mixing.
Widely used by Ice cream Industries.
Used for Frosting.
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