De-oiled Soya Flour- High PDI

De-oiled Soya Flour-High PDI is obtained by using the best quality soyabean seeds as raw material. Soyabeans go through many processes such as cleaning, conditioning, de-stoning, de-hulling, cracking, extracting, de-solventizing, flaking and finally by the process of grinding of flakes, we get off-white to whitish colour soya flour. It is a high protein, low fat product and is well-known for its nutritional values.

Functional/Nutritional Properties:

  • Excellent source of plant protein
  • Maintains the balance of essential amino acids and is an excellent source of minerals and fibres
  • Gives functional properties like higher water absorption and binding, emulsification, solubility and thickening


  • Snack Foods, bakery products, sweet goods, fried pies
  • Used as basic raw material for manufacturing soya textured vegetable protein
  • Weaning foods, noodles, pasta, gravies, sauces, soups, cookies, crackers
  • Used for enzymatic bleaching activity in bread and other bakery applications
  • Extruded snacks and Dal Analogue
  • Adhesive products

Technical Information:

  • Protein: Min. 52%
  • Fat: Max. 1.2%
  • Fibre: Max. 3.5%
  • Moisture: Max. 8%
  • Sand/Silica: Max. 0.3%
  • PDI : 70-80

For further techno-commercial info, please contact (for inquiries outside India) and (for inquiries within India)

Sonic Biochem Extractions Pvt. Ltd.

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