Organic Low Fat Soya Flour

Organic low fat Soya Flour 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, 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
  • Excellent source of minerals and fibres
  • Gives functional properties like higher water absorption and binding, emulsification, solubility and thickening.
  • In baking applications it provides – Improved texture, Retained freshness,
  • Thickening agent for soups and gravies, Egg substitution & Added moisture to baked goods.
  • In addition to this, it gives blander and whiter products that won’t distort taste and color & possess good
  • stability in both high and low pH systems.
  • It imparts functional properties like higher water absorption and binding, emulsication, solubility and thickening.

Applications:

  • Snack Foods, bakery products, sweet goods, fried pies
  • Extruded snacks and Dal Analogue, Adhesive products
  • 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
  • Used in manufacturing of Protein Powder, Instant Drink Mixes, Non-Dairy Creams, Whole Milk Powders, Ice Creams, Instant and Dehydrated Foods

Technical Information:

  • Protein: Min. 44%
  • Fat: Max. 8%
  • Fibre: Max. 3.75%
  • Moisture: Max. 8%
  • Sand/Silica: Max. 0.3%

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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