Defatted Soy Protein

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Defatted Soy Protein
Posting date : Apr 18, 2007
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19-
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Defatted soybean protein is produced with low-temperature soybean cake through multiple working procedures of finely filtering, degreasing, free-offensive smell, killing bacteria and micro-shatter, etc. In which the protein content exceeds 50%. Defatted Soy Protein has good solubility emulsification, vesicant function, it is directly edible and can be used in the food processing to improve the edible quality and taste of the foods. At present, it is widely used in the flour products of bread, snack, etc. or added into kinds of meat (including sausage and luncheon meat), dairy, candy and fry food products, spices and health care products, etc. Protein Content(dry Basis): ≥50% Nsi: ≥65% Ph: 6.5-7.5 Moisture: ≤8.0% Fat: ≤1.2% Total Bacteria: ≤25000cuf/g Coliform: ≤90mpn/10g Salmonella: Negative

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