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.

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 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