| Customization: | Available |
|---|---|
| CAS No.: | 8030-76-0 |
| Formula: | C24h29f3n4o2 |
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Product Description
The Organic Non-GMO Soy milk powder supplied by KEYNOVO is made from the GMO-free soybeans grown in China. Our production of the finished soya milk powder complies without additives.
We promise our high qualified instant soya milk powder gluten-free, hypoallergenic, and is an excellent vegetarian/vegan source of vegan milk for healthy food.
Plant-based, Organic non-GMO Soy milk powder is rich in amino acids, plant compounds, antioxidants, minerals, and isoflavones. Soya protein is used in a variety of foods, such as salad dressings, soups, meat analogues, beverage powders, cheeses, non-dairy creamer, frozen desserts, whipped topping, infant formulas, bread, breakfast cereals...etc.
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Item |
Index |
|
Color |
Dairy Yellow |
|
Flavor |
Natural flavor |
|
Protein ( N*6,25 dry basis)% |
18 Min |
|
Moisture % |
4 Max |
|
Fat % |
8 Min |
|
Carbohydrate % |
64 Max |
|
Bacterium Count |
10000/g Max |
|
E.Coli Count |
Negative |
|
Salmonella |
No detected |
|
Aflatoxin |
No detected |
| Items | Standard |
| Appearance | Yellow to brown translucent,viscous liquid |
| Odor | little bean flavor |
| Taste | little bean flavor |
| Specific Gravity, @ 25 °C | 1.035-1.045 |
| Insoluble in Acetone | ≥60% |
| Peroxide value, mmol/KG | ≤5 |
| Moisture | ≤1.0% |
| Acid value, mg KOH /g | ≤28 |
| Color, Gardner 5% | 5-8 |
| Viscosity 25ºC | 8000- 15000 cps |
| Ether insoluble | ≤0.3% |
| Toluene/Hexane Insoluble | ≤0.3% |
| Heavy metal as Fe | Not detected |
| Heavy metal as Pb | Not detected |
| Total Plate Count | 100 cfu/g max |
| Coliform Count | 10 MPN/g max |
| E coli (CFU/g) | Not detected |
| Salmonlia | Not detected |
| Staphylococcus Aureus | Not detected |
Application mode
In the food industry, soybean phospholipid can be used as a good emulsifier, humidifier, softener, antioxidant widely used in flour products, sugar products, baked products, beverages, dairy products, convenience food and other foods. It not only improves the quality of food, prolonging the shelf shelf freshness, but also increases the nutritional content of food, and provides high-quality resources for the development of new nutrition and health products.
Bread, buns and pastries
The addition of lecithin to bread has become common in Europe, Australia and other regions. Initially only added to bread cream, cake cream. The addition of lecithin makes the cream run much more smoothly, which brings great convenience to the processing of bread cream. Due to its hygroscopicity and antioxidant properties, the color and luster of the bread cream remain unchanged, and can maintain the softness of the bread, not dry and hard. Bread with lecithin increases the porosity, and the volume also increases accordingly.
Domestic manufacturers have proved that adding 0.6-1% lecithin bread can make the water in the dough evenly dispersed, and form protein complex with wheat protein. Increase the bread's extensibility, elasticity and distensibility, water is not easy to loose, keep the soft performance of bread, bread center pores even small and fluffy, make bread more soft, play the role of delaying bread hardening.
Application scenario
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