soy protein concenttrate for flour product

详情

Made from non-gmo soybeans, the rate of water binding capacity and oil binding capacity has reached 1:4:4 min. Used in baked food, it could improve the colour and lustre as well as its heart structure. With it, the flour product will be more elastic and has a longer shelf life beacuse of the FSPC\'s strong capacity of water binding and oil binding.
We have passed ISO***1, ISO***8, ISO****0, ISO***5 and HALAL certifications.
 

Physical and Chemical Index              

Protein(Dry basis,N*6.*5,)     *8%min

Moisture                             *0%max

Ash(Dry basis)                     8%max

Crude Fiber(Dry basis)          6%max

Fat                                     1%max

Smell                                 Blank

Color                                 Light-yellow powder