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PRODUCT SPECIFICATION
Type: SOY FLOUR---WP500F
Soy flour is made from NON-GMO defatted soy flakes, used in food industry for both nutritional ( increasing protein content), sensorial ( getting better mouth feel, bland flavor), and functional reasons ( for applications requiring emulsification, water and fat absorption and adhesive properties).
Soy flour WP500F helps meat processors to achieve good emulsion and water binding ability in order to reduce cooking loss, prevent fat loss and improve the structure of final products in a cost effective way，used by tumbling or rolling.
WP500F APPLICATION:
Defatted, with nice functionality and contains about 50% protein.
is widely used in: Emulsificated Meat Production, Sausage, Ham, Stuffing Products, Minced Meat, Meat Ball, Imitated Crab, Meat, etc.
Chemical AND Microbiological Analysis:
| NAME OF PRODUCT |
SOY FLOUR |
| APPEARANCE |
light yellow powder |
| PROTEIN CONTENT |
min 50.00% |
| ASH |
max 7.00% |
| PH |
6.50-7.50 |
| MOISTURE |
max 9.50% |
| PARTICLE SIZE |
96% by 100mesh |
| COLIFORM |
NEGATIVE |
| SALMONELLAS |
NEGATIVE |
| STANDARD PLATE COUNT |
<30000/g |
Package: 20 kg net in multi-wall, paper bag with PE inside.
Storage: stored on the pallet, and in a dry and cool place
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