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High
Protein Soy Powder - Bakery & Snacks has the functionality of traditional
soy isolates with a superior flavor profile. Made from Non-GMO soybeans
using an organically approved process. |
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APPLICATIONS |
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For
use in protein bars, nutritional snacks, cereal products, specialty
breads, cookies, biscuits, crackers, doughnuts, cake mixes, milk replacement
in bakery applications. |
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BENEFITS |
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The
excellent flavor profile allows for high inclusion rates in food
and nutritional |
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applications |
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Low in sodium and a good source of calcium.
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This unique product is high in soy protein, which allows ease
in achieving soy |
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protein health
claims. |
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Most of the
naturally occurring isoflavones in the soybean are retained.
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Reduces moisture
and fat loss in both meat and meat analog applications.
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Can be used
as a replacement for milk proteins in some products targeted for |
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customers
with lactose intolerance.
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TYPICAL ANALYSIS |
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| Protein (mfb)
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| Fat (acid
hydrolysis) |
| Calories (per
100 gm) |
| Moisture
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| Ash
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MICROBIOLOGICAL
ANALYSIS
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| Total Plate
Count |
| Coliform |
| Salmonella
(25 gm) |
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30,000/gm
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Negative
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Negative
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NUTRITIONAL FACTS |
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| Calories
Total |
450
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| Total
Fat, gm |
17
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| Ash,
gm |
3.55
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| Cholesterol,
mg |
<2.0
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| Dietary
Fiber, gm |
<5
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| Sugars,
gm |
<2.0
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| Vitamin
A, IU |
128
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| Calcium,
mg |
1300
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| Calories
Fat |
153
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| Saturated
Fat, gm |
2.45
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| Moisture,
gm |
4
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| Sodium,
mg |
35
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| Total
Carb. by diff. |
10
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| Protein,
(mfb) gm |
75
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| Vitamin
C, IU |
<0.44
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| Iron,
mg |
8.5
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AMINO ACIDS |
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| Alanine |
3.99
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| Arginine
|
7.22
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| Aspartic
Acid |
11.78
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| Cystine |
1.19
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| Glycine |
3.94
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| Glutamic
Acid |
18.82
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| Histidine |
2.33
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| Isoleucine |
4.38
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| Leucine |
7.17
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| Lysine |
5.83
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| Methionine |
1.60
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| Phenylalanine |
4.91
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| Proline |
4.88
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| Serine |
5.30
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| Threonine |
3.67
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| Tryptophan |
1.31
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| Tyrosine |
3.36
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| Valine
|
4.41
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Non-GMO / Organic / Kosher available
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