Soy Protein - Human Usage

Soy extract Description: Soy beans (Glicine max) cleaned and selected, heat processed to inactivate antinutritional factors and eliminate possible pathogens and contaminants, stripped and micronized at an average diameter of 120 mesh (50% of the volume passing through a sieve). 200 mesh). It presents characteristics of fine and dry cream colored powder. It is a 100% natural product, free of chemical processes, presenting itself as a source of essential amino acids, among other nutritional factors that are suitable for a balanced diet. It has high solubility. Applications: They are broad, as a substitute for proteins and fats, substitute for protein flours of vegetable origin, also used as an emulsifier, source of amino acids, unsaturated fats, for ready use or in formulas and recipes of other products. Use: As an ingredient in soups, bakery products, sausages with vegan appeal, dairy mixes, shakes, or even pure as a substitute for whole milk powder (as long as it is not the only food). Package weight: 20 kg (plastic bags) Validity: 12 months.

Inactivated soy flour Description: Soy beans (Glicine max) cleaned and selected, processed in heat treatment to inactivate antinutritional factors and eliminate possible pathogens and contaminants, stripped and micronized with a very fine grain size, with an average diameter of 120 mesh (approximately 130 �µm). It presents a powdery, fine, dry and cream-colored characteristic. With a high content of ether extract, 100% natural, free of lactose and gluten, among other factors, it is suitable for inclusion in balanced diets. Applications: Its applications vary as a body agent, protein ingredient, fat substitute, emulsifier, source of essential amino acids mainly lysine. Use: Indicated for mixtures such as shakes, protein, energy supplements, thin masses, among others. â??Differential: It has solubility in cold water and can be used as an improving ingredient in bread doughs such as frozen breads. Package weight: 20 kg (plastic bags) Validity: 12 months. ---------------------------------------------------------------------------------------------------------------------------- Active soy flour Description: Soy beans (Glicine max) treated with heat to eliminate possible pathogens and contaminants, stripped and micronized, maintaining a greater solubility of the protein due to the conditions of its processing. It presents a powdery, fine, dry and cream-colored characteristic. â?? Applications: Its main application is in baking, improving the freezing conditions of the dough when there is a need. Use: Mixed with common or whole wheat flour in the preparation of pasta. Differential: Product with high water absorption capacity, resulting in products without defects after processing. Package weight: 20 kg (plastic bags) Validity: 12 months.

Kinako Description: Soy beans (Glicine max) cleaned and selected, processed in heat treatment for inactivation of antinutritional factors and elimination of possible pathogens and contaminants, reaching the correct roasting point of the grains and later ground in specific granulometry. It presents a characteristic of powder, fine, dry and light brown in color. Applications: It is a source of unsaturated lipid proteins and isoflavones, replacing wheat-based products. Use: Wide culinary use, sugar substitute, used in vegan and vegetarian products. Differential: Its characteristic sweet taste of its carbohydrates is demonstrated as a product option for diabetics. Specific granulometry. Package weight: 20 kg (plastic bags) Validity: 12 months.

Fiber Description: Obtained by micronizing the fibers after heating and peeling soy beans (Glicine max) . It presents a characteristic of powder, fine, light brown in color, dry, with a characteristic and insoluble odor. Applications: Its applications vary as a source of insoluble fiber, enrichment of whole-grain flour, use in diet products. Use: As it presents fine granulometry, it allows better homogenization of mixtures for whole pasta, ready to use in shakes and milk drinks and can be ingested pure. Differential: Among other factors that make it a healthy option, as insoluble fibers help in satiety and are not fully absorbed by the body, collaborating with the flow of the gastrointestinal tract. Package weight: 20 kg (plastic bags) Validity: 12 months.

Description: Granulated Soy Protein For Human Consumption Purpose: Composition For Food Products Consumption: Variable Granulated extruded soy protein List of ingredients: Soy flour (100%). A compound produced from transgenic soybeans, the donor species being Agrobacterium tumefaciens Amount per serving 100g% DV (*) Technical specifications: & Nutritional information: Energy Value: 312 kcal 1314 kj 15 Carbohydrates 12g 4 Proteins 45g 60 Total Fat 4,5g 8 Saturated Fats 0.65g 3 Trans fat 0 g ** Dietary fiber 20g 70 Sodium 30 mg 2 * Daily reference values based on a 2000 kcal Kj diet. ** DV not established Production Capacity and Export Destination: 100 Ton. Minimum Export Quantity: 50 Ton. Maximum Quantity for Export: 100 Ton. HS-CODE: 210610

Isolated soy protein, concentrated soy protein, textured soy protein, soybean peptides powder, soy dietary fiber, soy oligosaccharide.

No.Specification unit standard 1. Crude protein (dry basis)% 90.00 2. Moisture% 7.00 3. Ash% 6.00 4. PH 6.8-7.8 5. Coli/negative 6. Salmo nella/negative 7. Standard plate countn/g 20000 Note:dustless with lecithin Shelflife:one year from production date in cool and dry condition. Net 20 kgs (44 lb) in multi-wall, poly-lined paper bag.

Country of origin: China Organic Certification: EU Quality Management System : HACCP Quality parameters Purity: 100% Appearance: Granules, chunk and flakes. Textured soya protein can be extruded in a wide variety of sizes, colors , flavors and shapes to fit customer requirement. Colour : Yellowish , beef color and brown Odour : Granule, chunk and flakes. Taste : Bland Chemical / physical parameters Moisture: Max.10.0 Protein in dry matter: Min.50 Ash: Max. 7% FatMax.: 1%