Product Introduction
Yihai Kerry soy flour series products are processed from non-GMO soybeans through dehulling, defatting and other processes, and are mainly divided into two categories: defatted soy flour and edible soy flour. The product is a white or light yellow powder with good fluidity, uniform particle size, glossy surface and uniform color. It is widely used in baked products, flour products, meat products and other fields.
Defatted Soy Flour
This product can be applied in baked goods, flour products, meat products and other food industries, with functional properties including water retention, oil retention, emulsification and gelation.
Sensory & Physicochemical and Microbiological Indicators
| Sensory & Physicochemical Indicators | Specification | Microbiological Indicators | Standard |
|---|---|---|---|
| Appearance | Powder, no caking | Total aerobic count (CFU/g) | Complies with GB/T 22493 |
| Color | White to light yellow | Coliforms (MPN/100g) | Complies with GB/T 22493 |
| Odor | Natural odor of soy protein powder, no off-flavor | Pathogenic bacteria (Salmonella, Shigella, Staphylococcus aureus) | Not detected |
| Protein (dry basis), % | ≥50 | ||
| Ash content (dry basis), % | ≤7.0 | ||
| Crude fat (dry basis), % | ≤2.0 | ||
| Crude fiber (dry basis), % | ≤5.0 | ||
| Fineness (passing 0.154mm sieve), % | ≥95 |