Soy Proteins
| Form | fine powder |
|---|---|
| Color | light cream to light yellow |
| Taste | free from foreign tastes |
| Odor | mild, typical of soy protein |
| Protein in dry matter (N x 6,25) | min 50,0 % |
| Moisture | max 8,0 % |
| Fat | max 2,0 (typical result 1,2) % |
| Lead (Pb) | max 0,00002 % |
| Arsenic (As) | max 0,0001 % |
| Cadmium (Cd) | max 0,00002 % |
| Mercury (Hg) | max 0,00001 % |
| Impurities | not permitted |
| other, including pests and their residues | not permitted |
| Total plate count | max 50 000 /1g |
| microbiological | max 500 /1g |
| E.Coli | max 10 /1g |
| Salmonella | absent /25g |
| Shelf life | 24 months from date of production. |
| Form | Powder |
Food industry. Packaging Paper bags, 25 kg, on a pallet of 1000 kg. Intended for food contact and compliant with Regulation (EC) No 1935/2004 and Regulation (EC) No 10/2011. Storage Protect from sunlight. Dry, clean and ventilated warehouse premises suitable for storing raw materials and foodstuffs.
