Soya Flour Defatted Extruded
Soya Flour Defatted Extruded
Extruded defatted soya flour produced by short-time, high-temperature extrusion cooking of fine-granulation untoasted defatted soya flour. The process supports digestibility and palatability while maintaining protein quality and removing anti-nutritional factors.
Product Description
Short-time, high-temperature cooking of fine-granulation untoasted defatted soya flour in an extruder results in a round, puffed product. It is dried, ground to the desired mesh and packed aseptically as Extruded Defatted Soya Flour. Extrusion cooking improves digestibility and palatability while maintaining the original quality of the protein and removing anti-nutritional factors.
Ingredients
Textured Soya Protein
Product Specifications
| Parameter | Specification | Analysis Procedure |
|---|---|---|
| Physical Properties | ||
| Colour | Pale Yellow to Light Tan | Visual comparison |
| Odour | Free from rancid and objectionable odour, and any added colour and flavour | Organoleptic |
| Texture | Homogeneous | Visual comparison |
| Taste & Flavour | Pleasant | Organoleptic |
| Size | Minimum 80% of the material, 100# | Screen analysis |
| Typical Analysis | ||
| Moisture, % w/w, Max. | 8 | SSL-SD/QA/WI/07 |
| Protein, % w/w, Min. | 52 | SSL-SD/QA/WI/08 |
| Fat, % w/w, Max. | 1 | SSL-SD/QA/WI/09 |
| Crude Fiber, % w/w, Max. | 3 | SSL-SD/QA/WI/10 |
| Total Ash, % w/w, Max. | 7.2 | SSL-SD/WI/QA/11 |
| AIA, % w/w, Max. | 0.4 | SSL-SD/WI/QA/12 |
| Microbiological Analysis | ||
| Total Plate Count, CFU/g, Max. | 20,000 | SSL-SD/QA/WI/33A |
| E-Coli, CFU/g, Max. | Absent | SSL-SD/QA/WI/33B |
| Salmonella & Shigella, CFU/25g, Max. | Absent | SSL-SD/QA/WI/33C |
Storage, Packaging & Applications
Shelf Life & Storage
Shelf life: Best before 18 months from the Manufacturing Date (MFD).
Store in a cool (ambient), clean, infestation-free, dry, ventilated and covered place.
Packaging
Net Weight: 25 kg.
Unprinted HDPE bags.
Uses
- Protein fortification in food and pharmaceutical preparations
- Texturised soya products, soya protein isolates and concentrates
- Weaning foods and bakery products such as cookies, crackers and pasta
- Soups, sauces, gravies, calf milk replacer, drink mixes and meat sausages
- Fermentation media and nutrient carriers for flavours and vitamins
- Enzymatic bleaching activity in bread systems, bakery and cereal applications
