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Low Fat Soy Flour (LOSO100)
ABOUT LOW FAT 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 low fat soybeans contains a higher
amount of the protein found in the original soybean. Because no
chemicals are used in our processing, each product retains all of the
natural nutrients and phytochemicals of the soybean.
NPI utilizes the extrusion-expelling process to remove 65% of the fat,
raising the protein to over 48% and producing an excellent, economical
high protein ingredient that can be used alone to improve the
nutritional quality of baked goods, or in conjunction with more
expensive concentrates and isolates to lower ingredient costs.
NUTRITIONAL ANALYSIS
See separate Product Specification Sheet
PROCESSING AND PARTICLE SIZES
Low fat soy ingredients are produced from cleaned, dry whole soybeans.
The process utilizes dry milling technology which involves roasting,
dehulling, extruder-expelling, and milling into various particle sizes.
Low Fat Flour generally passes through a U.S. #100 mesh screen (147 microns).
INGREDIENT STATEMENT
Soy Flour or Low Fat Soy Flour
Applications
- Breads, flat breads
- Sweet baked goods
- Low carb baked products
- Muffins, bars, cookies
- Tortillas
Usage Recommendations
- 10% - 20% (wheat flour basis) in baked goods
- Replace 25 – 50% of concentrates or isolates in high protein products such as bars or pasta
- Additional water is recommended as required by dough
Low fat soy ingredients can be used in many bakery products and soyfoods to improve nutrition, add texture, or improve product quality. Low fat soy flour can be used at very high inclusion rates to produce nutritious breads or low carb products.
FEATURES AND BENEFITS
- Cost Savings
- Very water absorbent–up to three times its weight
- Very inexpensive source of protein
- Less expensive than costly soy concentrates or isolates
- Use in conjunction with other soy protein products to develop high protein pasta, bread, bars, tortillas, and flat breads
Health Benefits
- All natural product; no chemicals used in processing
- Very high in protein (48%)
- Very low in fat (8%)
- 100% vegetarian product
- Minimal processing retains highest levels of isoflavones
- Selection of identity-preserved varieties can alter nutritional characteristics such as protein levels
Functionality
- Pleasant, nutty flavor
- Natural emulsifier
- Strong water binding and absorption
- Extended shelf life
- Improved griddle release
- Restricts fat penetration during deep-frying
- Higher moisture absorption results in a more tender texture and improved shelf life
STORAGE AND SHELF LIFE
Low fat product has a storage life of 12 months minimum under normal
storage conditions. Storage conditions should be below 60% humidity and
temperatures below 75 degrees F.
PACKAGING
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
Optional packaging:
- 20 or 25 kg. bags
- Poly/poly lined tote bags (2,000 lbs. or one MT)