Half-defatted deodorized soya flour,Russian Federation price supplier

product details

Origin:

The half-defatted deodorized soya flour (Deodorized soya flour) is made of genetically not modified soya;

The half-defatted deodorized soya flour (Deodorized soya flour) is made of genetically not modified soya; it raises biological and nutritional value of any products, enriching this product with Fibers, vitamins A, B1, B2, , fat, lecithin.

Parameters Value

fiber %, not less 50

Fat %, no more 8,0

Moisture %, no more 9,0

Carbohydrates %, no more 28,0

Dietary cellular tissue % 16,0

PDI 19-22

Degree of hydration 1:3

Water-keeping property 340-360%;

Emulgeering of fat 1:3:3

Fat-keeping property 80-85%;

Irreplaceable amino acids (g/100g of protein)

Lysine 6,2

Threonine 4,3

Methionine 1,5

Leycine 7,9

Tsysthine 1,4

Gysthidine 2,4

Izoleycine 4,2

Valine 4,6

Phenilalnine 5,1

Thyrozine 4,1

Soya flour has a lot of unique functional properties (formation of emulsions, sorbation of fat and water, foam-forming ability, gel-formation).

Using of a deodorized half-defatted soya flour in sausage products and meat semi-manufactures allows:

To increase an output of finished goods.
To improve juiciness of a product.
To decrease losses at thermal processing.
To improve linkage of fat and water.
To enrich a product with fiber.
To decrease the price of a product.

Parameters	Value
fiber %, not less	50
Fat %, no more	8,0
Moisture %, no more	9,0
Carbohydrates %, no more	28,0
Dietary cellular tissue %	16,0
PDI	19-22
Degree of hydration	1:3
Water-keeping property	340-360%;
Emulgeering of fat	1:3:3
Fat-keeping property	80-85%;
Irreplaceable amino acids (g/100g of protein)
Lysine	6,2
Threonine	4,3
Methionine	1,5
Leycine	7,9
Tsysthine	1,4
Gysthidine	2,4
Izoleycine	4,2
Valine	4,6
Phenilalnine	5,1
Thyrozine	4,1