Soy Meal 50% Protein Level for Making Soy Sauce

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. Below is a general specification for high-temperature soy flakes:

Specification for High-Temperature Soy Flakes

1. Moisture Content:

   • Maximum: 10-12%
     (Lower moisture content ensures longer shelf life and prevents mold growth.)

2. Protein Content:

   • Minimum: 45-50% (on a dry matter basis)
     (High protein content makes it a valuable ingredient in animal feed.)

3. Fat Content:

   • Typical: 1-3%
     (Residual oil content after extraction.)

4. Fiber Content:

   • Maximum: 6-7%
     (Lower fiber content is preferred for better digestibility.)

5. Ash Content:

   • Maximum: 6-7%
     (Indicates mineral content; excessive ash may suggest contamination.)

6. Color:

   • Light tan to golden yellow
     (Indicates proper processing and absence of burning.)

7. Particle Size:

   • Flakes should be uniform in size, typically 3-6 mm in diameter.
     (Ensures consistency in feed formulation.)

8. Microbiological Standards:

   • Total Plate Count: < 100,000 CFU/g

   • Salmonella: Absent in 25g

   • E. coli: < 10 CFU/g
     (Ensures safety and hygiene.)

9. Aflatoxin Levels:

   • Maximum: 20 ppb (parts per billion)
     (Complies with food and feed safety regulations.)

10. Storage:

    • Store in a cool, dry place away from direct sunlight and moisture.

    • Shelf life: Typically 6-12 months under proper storage conditions.

Applications:

• Animal Feed: Used in poultry, swine, cattle, and aquaculture diets due to its high protein content.

• Pet Food: Incorporated into dog and cat food formulations.

• Industrial Uses: Sometimes used in making soy sauce.
   

Pictures as follows: