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Soy Meal 50% Protein Level for Making Soy Sauce
Soy Meal 50% Protein Level for Making Soy Sauce
Soy Meal 50% Protein Level for Making Soy Sauce
Soy Meal 50% Protein Level for Making Soy Sauce
Soy Meal 50% Protein Level for Making Soy Sauce
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Soy Meal 50% Protein Level for Making Soy Sauce
Soy Meal 50% Protein Level for Making Soy Sauce
Soy Meal 50% Protein Level for Making Soy Sauce
Soy Meal 50% Protein Level for Making Soy Sauce
Soy Meal 50% Protein Level for Making Soy Sauce

Soy Meal 50% Protein Level for Making Soy Sauce

Customization: Available
Certification: BRC, ISO, FDA, HACCP
Application Form: Paste
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Product Description

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Basic Information

Model NO.
Soy Meal
Application
Food, Health Care Products
Extract Source
Soybean
Type
Soybean
Transport Package
50kg/Bag
Specification
50% Protein Content
HS Code
23040090
Production Capacity
100,000mt/Year
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Product Overview

High-temperature soy flakes are a byproduct of soybean oil extraction, typically produced through a mechanical or solvent extraction process. They are often used in making soybean sauce due to their high protein content and nutritional value.
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Technical Specifications

Moisture Content Maximum: 10-12%. Ensures longer shelf life and prevents mold growth.
Protein Content Minimum: 45-50% (on a dry matter basis). Valuable ingredient for animal nutrition.
Fat Content Typical: 1-3%. Residual oil content after extraction.
Fiber Content Maximum: 6-7%. Preferred for better digestibility.
Ash Content Maximum: 6-7%. Indicates mineral content and purity.
Microbiological Standards TPC < 100,000 CFU/g; Salmonella: Absent; E. coli < 10 CFU/g.
Aflatoxin Levels Maximum: 20 ppb. Complies with safety regulations.
Particle Size Uniform flakes, typically 3-6 mm in diameter for consistency.
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Main Applications

  • Animal Feed: Used in poultry, swine, cattle, and aquaculture diets.
  • Pet Food: Incorporated into dog and cat food formulations.
  • Industrial Uses: High-quality raw material for making premium soy sauce.
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Product Display

Soy Meal 50% Protein
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Frequently Asked Questions

What is the primary protein level of your soy flakes?
Our high-temperature soy flakes maintain a high protein content, typically between 45% and 50% on a dry matter basis.
What is the recommended storage condition?
They should be stored in a cool, dry place, away from direct sunlight and moisture to maintain quality.
What is the shelf life of the product?
Under proper storage conditions, the typical shelf life is 6 to 12 months.
Can these soy flakes be used for human food production?
Yes, they are widely used as a high-quality raw material in the industrial production of soy sauce.
Are the microbiological standards tested?
Yes, we strictly monitor Total Plate Count, Salmonella, and E. coli levels to ensure safety and hygiene compliance.
What is the typical particle size of the flakes?
The flakes are uniform in size, generally ranging from 3mm to 6mm in diameter for better formulation consistency.

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