Enhanced TDS
Identification & Functionality
- Country of Origin
- Ingredient Name
- Protein Type
- Food Ingredients Functions
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
Properties
- Soluble In
- Flavor
- Bland
- Chemical Properties
Value Units Test Method / Conditions Moisture max. 7 % - Protein (Dry Basis) min. 68 % - - Typical Properties
Value Units Test Method / Conditions Soy Protein Concentrate 100 % - - Microbiological Values
Value Units Test Method / Conditions Yeast & Mold Count max. 100 cfu/g - Aerobic Plate Count max. 10000 cfu/g - Escherichia Coli Negative CFU/g Salmonella Negative per 375g - - Nutritional Information
Value Units Test Method / Conditions Energy 294 Calories/100g - Calories (from fat) 2 %/100g - Total Fat 1.5 g/100g - Saturated Fat 0.2 g/100g - Trans Fatty Acids 0 g/100g - Polyunsaturated Fat 0.8 g/100g - Monounsaturated Fat 0.5 g/100g - Cholesterol 0 mg/100g - Sodium 10 mg/100g - Total Carbohydrates 21 g/100g - Dietary Fiber 17.5 g/100g - Total Sugars 2 g/100g - Other Carbohydrates 1.5 g/100g - Protein 64 g/100g - Potassium 2200 mg/100g - Magnesium 280 mg/100g - Phosphorous 600 mg/100g - Calcium 400 mg/100g - - Amino Acid Profile (per 100g)
Value Units Test Method / Conditions Aspartic Acid 11.4 g Threonine 3.9 g Serine 5 g Glutamic Acid 20.1 g Proline 5.2 g Glycine 4.2 g Alanine 4.3 g Valine 5.2 g Isoleucine 4.5 g Leucine 7.6 g Tyrosine 3.5 g Phenylalanine 5.2 g Histidine 2.6 g Lysine 6 g Arginine 7.3 g Cysteine 1.5 g Methionine 1.4 g Tryptophan 1.1 g
Regulatory & Compliance
- Certifications & Compliance
- Regulatory Information
- This product is manufactured in compliance with good manufacturing practices for human food products as established under the United States Federal Food, Drugs and Cosmetic Act and under the EU General Food law Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002.
- US - Soy proteins are generally recognized as safe (GRAS) based upon 21 CFR 170.30 and/or the use of conventional processing as practiced prior to 1958.
- European Union - Soy proteins are accepted food ingredients. World Health Organization Soy proteins are approved as a food ingredient under Codex Alimentarius standard for Soy Protein Products Codex Standard 175 and for Vegetable Protein Products Codex Standard 174.
Packaging & Availability
- Packaging Type
- Regional Availability
- Packaging Information
Bag - 20 kg
Storage & Handling
- Shelf Life
- 18 Months
- Storage Condition
- Recommended shipping and storage temperature not to exceed 24°C and max. 60% relative humidity
- 18 months from the date of manufacture when stored at recommended temperatures in unopened containers.