Enzyme Active Full Fat Soy Chips

ABOUT ENZYME ACTIVE SOY
We make all our ingredients directly from whole, dehulled soybeans using only natural processing methods. In addition to being highly functional, ingredients made with whole soybeans contain all the natural oils (fats) that are found in the soybean. And because no chemicals are used in our processing, each product retains high levels of the natural nutrients and phytochemicals of the whole soybean.

Soybeans naturally contain the enzyme lipoxygenase. Raw (enzyme active) soy flour, having received only minimal heat treatment, contains high levels of active enzymes, making it an excellent functional base product for baked goods, ethnic foods and beverages.

INGREDIENT STATEMENT
Enzyme Active Soy Chips or Cracked Dehulled Soybeans

NUTRITIONAL ANALYSIS
See separate Product Specification Sheet

Applications

• Tofu
• Soymilk
• Ethnic foods

Benefits

• Reduces soaking time in tofu production. The current process of using whole soybeans requires many hours of soaking before the soybeans can be further processed. NPI's "Tofu or Soymilk Base" reduces the soaking time to 5-30 minutes depending on the process.
• Reduces the amount of fiber in raw products in soymilk production. The hulls are mechanically removed by dry milling and air aspiration, resulting in less of the isoluble portion (okara) to deal with in the waste flow. There is an additional benefit—less weight means less freight (7% to 9% of a soybean's weight is from the hull).
• Higher yield per pound of product. As a result of removing the hulls, almost all of the finished product can be utilized in the processing of tofu or soymilk. More yield of tofu or soymilk per kg. of soybeans used is realized.

STORAGE AND SHELF LIFE
The product is still enzyme active, so care should be given in handling and storage. A shelf life of up to 6 months can be expected if maintained at a cool temperature with low humidity.

PACKAGING
Chips, Meal:

• Poly/poly lined tote bags (2,000 lbs. or one MT) only
• Available in 35” x 35” x 57” or 37” x 37” x 72” bag dimensions

Flour (Standard Packaging):

• 50 lb. bags (22.68 kgs.), 18” x 4” x 36” dimensions
• Three layers of paper with inner paper lined with HPDE plastic film
• Pinch bottom bag
• Top of bag is heat sealed

Flour (Optional Packaging):

• 20 or 25 kg. bags
• Poly/poly lined tote bags (2,000 lbs. or one MT)