De-oiled Soya Flour- Low PDI

De-oiled Soya Flour-Low 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, flaking, extracting, de-solventizing, and finally the process of grinding of flakes to get off-white to yellowish 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 for protein fortification
  • Maintains the balance of essential amino acids and is an excellent source of minerals and fibre
  • Processed food stuff, baked foods, cookies, fortification of cereals, snack food, dietetic foods and baby food

Applications:

  • Soups bases, sauces bases & in gravy powders
  • Sweet Foods, Doughnuts, baked goods
  • In protein fortification of cereals
  • Used as protein source for microorganisms during fermentation process

Technical Information:

  • Protein: Min. 52%
  • Fat: Max. 1.2%
  • Fibre: Max. 3.5%
  • Moisture: Max. 8%
  • Sand/Silica: Max. 0.3%
  • PDI: 20-35

For further techno-commercial info, please contact exports@sonicbiochem.co.in (for inquiries outside India) and sales@sonicbiochem.co.in (for inquiries within India)

Sonic Biochem Extractions Pvt. Ltd.

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