Enhanced TDS
Identification & Functionality
- Country of Origin
- Ingredient Name
- Ingredient Origin
- Protein Type
- Food Ingredients Functions
- Technologies
- Product Families
Features & Benefits
Applications & Uses
Properties
- Physical Form
- Flavor
- Bland/Neutral
- Chemical Properties
Value Units Test Method / Conditions Moisture Content max. 10 % - Protein Content (Dry Basis) min. 69 % - - Physical Properties
Value Units Test Method / Conditions Particle Size (on U.S. #7) min. 65 % - Particle Size (Through U.S. #16) max. 10 % - - Microbiological Values
Value Units Test Method / Conditions Yeast and Mold Count max. 100 CFU/g - Total Plate Count max. 10000 CFU/g - Escherichia Coli max. 3 MPN/100g Salmonella Negative /375g - - Nutritional Information
Value Units Test Method / Conditions Calories 294.0 Calories/100g - Calories From Fat 2.0 %/100g - Total Fat 1.5 g/100g - Saturated Fat 0.2 g/100g - Trans Fatty Acids 0.0 g/100g - Polyunsaturated Fat 0.8 g/100g - Monounsaturated Fat 0.5 g/100g - Cholesterol 0.0 mg/100g - Sodium 10.0 mg/100g - Total Carbohydrates 21.0 g/100g - Dietary Fiber 17.5 g/100g - Total Sugars 2.0 g/100g - Other Carbohydrates 1.5 g/100g - Protein 64.0 g/100g - Potassium 2200.0 mg/100g - Magnesium 280.0 mg/100g - Phosphorous 600.0 mg/100g - Calcium 400.0 mg/100g - - Amino Acid Profile (per 100g)
Value Units Test Method / Conditions Aspartic Acid 11.4 g - Threonine 3.9 g - Serine 5.0 g - Glutamic Acid 20.1 g - Proline 5.2 g - Glycine 4.2 g - Alanine 4.3 g - Valine 5.2 g - Isoleucine 4.5 g - Leucine 7.6 g - Tyrosine 3.5 g - Phenylalanine 5.2 g - Histidine 2.6 g - Lysine 6.0 g - Arginine 7.3 g - Cysteine 1.5 g - Methionine 1.4 g - Tryptophan 1.1 g - - Composition
Value Units Test Method / Conditions Soy Protein Concentrate 100.0 % -
Regulatory & Compliance
- Certifications & Compliance
- Regulatory Information
- This product is manufactured in compliance with Good Manufacturing Practices for human food products as established under the United States Federal Food, Drugs and Cosmetic Act and under the EU General Food law - Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002.
- US - Soy proteins are generally recognized as safe (GRAS) based upon 21 CFR 170.30 and/or the use of conventional processing as practiced prior to 1958.
- European Union - Soy proteins are accepted food ingredients.
- World Health Organization - Soy proteins are approved as a food ingredient under Codex Alimentarius standard for Soy Protein Products Codex Standard 175 and for Vegetable Protein Products Codex Standard 174.
Packaging & Availability
- Packaging Type
- Regional Availability
- Packaging Information
Bags - 20 Kg (40.09 Lb), 12 Kg (26.46 Lb), 11.34 Kg (25 Lb)
Storage & Handling
- Shelf Life
- 24 months
- Storage Conditions
- Recommended shipping and storage temperature not to exceed 24°C. Store intact containers under dry and cool conditions away from strong off-odors.
- 24 months from the date of manufacture when stored at recommended temperatures in unopened containers.