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Soy Protein Concentrated (Feed Grade)

Soy Protein Concentrated (Feed Grade)

Product Description:
Soy protein concentrate is about 70% soy protein and is basically defatted soy flour without the water-soluble carbohydrates. It is made by removing part of the carbohydrates (soluble sugars) from dehulled and defatted soybeans.
Soy protein concentrate retains most of the fiber of the original soybean. It is widely used as functional or nutritional ingredient in a wide variety of food products, mainly in baked foods, breakfast cereals, and in some meat products. Soy protein concentrate is used in meat and poultry products to increase water and fat retention and to improve nutritional values (more protein, less fat)

Type:
Proteins
Brand Name:
BICHAIN
Einecs No:
232-720-8
CAS No..
9010-10-0
HS Code:
21061000
Qty in 20' FCL:
13 TON
Packing:
20KG/BAG 
Port:
Shanghai,Tianjin, Qingdao
Min. Order:
500 KGS
Payment Terms:
L/C,T/T
QC:
Haccp,Kosher,Halal,Iso
Origin:
China (Mainland)

Concentrated soy protein feed grade 65%

ITEM
STANDARD
Moisture ≤ %
9.0
Raw Protein ( Dry basis ) ≥%
65.0
Crude Fiber  ≤ %
4.5
Ash ≤%
6.5
Crude Fat   ≤ %
1.0
Total plate count (cfu/g) ≤
50000
Aflatoxin B1 ug/kg  ≤
5.0
E.coli
Negative
Coliform Group  ≤
10/G
Samonella
Negative

Concentrated soy protein feed grade 70%

ITEM
STANDARD
Moisture ≤ %
8.0
Raw Protein ( Dry basis ) ≥%
70.0
PH
6.5-7.5
Ash ≤%
6.0
E.coli  ≤
100/g
Coliform Group  ≤
Negative
Samonella
Negative
Standard Plate Count <
30000/G

 
Application:
Soy protein concentrates are available in different forms: granules, flour and spray-dried. Because they are very digestible, they are well-suited for children, pregnant and lactating women, and the elderly. They are also used in pet foods, milk replacements for babies (human and livestock), and even used for some nonfood applications.
Soybean Protein Concentrate (SPC) is extracted in a unique process design to eliminate soluble carbohydrate and anti-nutritional factors by alcohol. It has characteristics of low soybean odor, high ability of emulsion, water and fat binding, gel forming, etc. It usually be used to partly replace Soybean Protein Isolate, in order to lower product cost, raise protein content, improve mouthfeel, etc. It has been widely used in products like meat (sausage etc. ), cold drink, beverage, raw materials of feed and baking food.



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