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Defatted Soya Flour Enzyme Active (Untoasted)

    Product Description


It is the enzyme active soya flour manufactured by using only highest quality soybean seed as raw material. Beans are cleaned twice to clear all foreign material. After cleaning the beans are conditioned, cracked, de-hulled and rolled into flakes. The flakes are conditioned to solvent bath that extracts the oil. After highly efficient extraction it is de-solvencies through drier without toasting to maintain the high PDI and enzyme activity then ground to obtain desired particle size. Defatted Soya Flour Untoasted is The Soya Flour has higher energy value compared with other protein sources. The amino acids in Soya flour are highly digestible compared to other protein sources of plant origin. The Protein dispersibilityIndex of untoasted soya flour is 70 % Min.
Our Defatted Soya Flour Untoasted is processed in hygienic environment as per food safety guidelines it is high protein and high NSI product, the protein content in the Flour is 52% plus. It is one of the most consistent protein ingredients available to the food/feed formulator. We produce Soya flour that meets the end-users specifications for protein and other desired parameter.

Technical Details

   SPECIFICATION

Contents
Parameters
Color & Appearance
White to Light Cream
Texture
Powder
Particle Size
As per buyer requirements

    TYPICAL ANALYSIS

Moisture, % w/w, Max.
9.0
Fat, % w/w, Max.
1.0
Protein, % w/w, Min.
52
NSI, % Min
60
Crude Fiber, % w/w, Max.
3.5
Total Ash, % w/w, Max.
7.2
Sand & Silica, % w/w, Max.
0.3
Shelf life:12 Months from Mfg. When Stored in Original Pack at clean, dry and infestation free area.

  Application


  • ➦ Defatted Untoasted soya flour is widely used in textured vegetable protein (soya nuggets)and Protein Fortification in human diet such as wheat flour, Weaning Foods and Pasta Products.
  • ➦ In home cooking, Soy Flour is used as a thickening agent in gravies and sauces Soups.
  • ➦ In baked products, like Cookies, Crackers, Soy Flour adds tenderness and moisture and helps to keep products from becoming stale.
  • ➦ It is using to obtain Soya Protein Isolates, Concentrates and soya paneer (TOFU).
  • ➦ Soy Flour also makes a good egg substitute in baked products. Calf Milk Replacement, Drink Mixes, Meat Sausages and Fermentation Media & Nutrient Carrier for Flavors’ and Vitamins.
  • ➦ Also Used for Enzymatic Bleaching Activity in Bread Systems, Bakery & Cereal Application.

  Health Benefits


  • ➦ Soya flour is Rich in protein and low in fat maintains the balance of essential amino acids in the body which requires for the development of muscle and connecting tissues.
  • ➦ Soya Proteins reduces the risk of heart disease.
  • ➦ Soya Proteins Helps in lowering blood cholesterol.
  • ➦ Soya Proteins Increase the flexibility of blood vessels.
  • ➦ Soya Proteins Nutrient Carrier for Flavors, Vitamins etc.
  • ➦ Soya Proteins are also excellent source of iron, calcium, vitamins and other minerals.
  • ➦ The FDA has approved a health claim stating that “25 grams of soy protein in a daily diet low in saturated fat and cholesterol can help reduce total and LDL cholesterol that is moderately high to high".