Soy Proteins
| Application | Dietary supplements, beverages and functional food. |
|---|---|
| Color | light cream |
| Taste/odor | neutral |
| Particle size | >100 mesh min 95% |
| Protein in dry matter | min 90,0 % |
| Fat | max 0,5 % |
| Ash | max 6 % |
| Moisture | max 5 % |
| pH | 6,5 - 7,5 |
| Lead | max 0,5 ppm |
| Arsenic | max 0,5 ppm |
| Cadmium | max 0,5 ppm |
| Mercury | max 0,1 ppm |
| Total plate count | max 5 000 cfu/g |
| microbiological | max 50 cfu/g |
| E.Coli | absent cfu/10g |
| Staphylococcus aureus | absent cfu/25g |
| Listeria monocytogenes | absent cfu/25g |
| Salmonella | absent cfu/25g |
| per 100g | ● fat < 0,5g of which saturated 0g ● potassium 0,06g ● magnesium 0,05g ● vitamins 0,0 |
| Shelf life | 24 months from date of production. |
| Form | Powder |
Food industry. Storage Store in original sealed packaging, in dry, clean and ventilated warehouse premises suitable for storing food products.
