Soy Proteins
| Form | soybean grits |
|---|---|
| Color | light cream to yellow |
| Taste/odor | typical for soy protein |
| Particle size | min 99%, sieve opening 1,0 - 3,0 mm |
| Protein in dry matter | 44,0 - 47,0 % |
| Fat | max 13 % |
| Fiber | max 10 % |
| Moisture | max 14 % |
| Ash | max 5 % |
| Lead (Pb) | max 0,2 ppm |
| Cadmium (Pb) | max 0,2 ppm |
| Mercury (Hg) | max 0,05 ppm |
| Arsenic (As) | max 0,03 ppm |
| Mycotoxins | max 2 µg/kg |
| Aflatoxins (B1+B2+G1+G2) | max 4 µg/kg |
| Salmonella | absent in 25g |
| E.Coli | absent in 1g |
| Molds and Yeasts | max 100 in 1g |
| Shelf life | 12 months from date of production. |
| Form | Granulate |
