PurePro® Soy 70N-50
PurePro® Soy 70N-50 is a soy protein concentrate powder with clean flavor. It has low viscosity, low solubility and high dispersibility. Designed to improve the nutritional profile of meat and bakery products.
Properties
- Physical Form
- Powder
Product families
Applications
- Bakery
- Convenience Foods
- Dairy Substitutes
- Meat Substitutes
- Meat Poultry & Seafood
- Savory & Culinary
- Sports Nutrition
Product Families
- Binders & Disintegrants
- Carriers & Bulking Aids
- Plant Proteins
- Proteins & Amino Acids
- Texturizers
Other characteristics
- Brand
- PurePro
- Features
Clean Flavor, Easily Dispersible, Easy To Handle, Good Binding, Improved Texture, Improved Water Binding, Low Viscosity, Neutral Taste, Provides Structure
- Functions
- Binder, Protein Source
- Ingredient Name
- Soy Protein Concentrate
- Labeling Claims
- Halal, Kosher, PDCAA Score 1, Pareve, Vegan
- Halal
- Kosher
- PDCAA Score 1
- Pareve
- Vegan
- Protein Content
- 69.0 %
- Ingredient Origin
- Natural Origin, Plant Origin
- Natural Origin
- Plant Origin
- Flavor
- Bland/Neutral
- Markets
- Food & Nutrition
- Shelf LIfe
- 24 Months
- Protein Type
- Protein Concentrate
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Country of Origin
- United States of America (USA)
- Storage Condition
Recommended shipping and storage temperature not to exceed 75°F and max. 60% relative humidity.. 24 months from the date of manufacture when stored at recommended temperatures in unopened containers.
- Packaging Information
- 40 units per pallet
- 5 units per layer - 8 layers
- Regulatory Information
This product conforms to all United States Federal Food, Drug and Cosmetic Act. All Bunge manufacturing sites within North America are registered with the FDA in compliance with the Bio-terrorism Preparedness and Response Act.. This product may contain incidental additives as allowed per 21 C.F.R. 101.100.
- Food Ingredients Features
- Clean Flavor
- Easily Dispersible
- Easy To Handle
- Good Binding
- Improved Texture
- Improved Water Binding
- Low Viscosity
- Neutral Taste
- Food Ingredients Functions
- Binder
- Protein Source
- Certifications and Compliance
FDA 21 CFR 101.100; FDA Compliant; FFDCA; Halal; Kosher; The Food Allergen Labeling & Consumer Protection Act of 2004 (FALCPA)
- Food and Nutrition Applications
- Bread
- Burger
- Cookies
- Crackers
- Hot Dogs
- Meat Substitutes
- Muffins
- Processed Meat Products
Technical data
Table 1 of 6
1 row| Characteristic | Value | Unit |
|---|---|---|
| Particle Size (Through U.S. #100) | min. 90 | % |
Table 2 of 6
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Moisture | max. 9 | % |
| Protein (Dry Basis) | min. 69 | % |
Table 3 of 6
1 row| Characteristic | Value | Unit |
|---|---|---|
| Soy Protein Concentrate | 100 | % |
Table 4 of 6
5 rows| Characteristic | Value | Unit |
|---|---|---|
| Aerobic Plate Count | max. 10000 | cfu/g |
| Yeast & Mold Count | max. 100 | cfu/g |
| Coliform | max. 3 | MPN/g |
| Escherichia Coli | max. 3 | MPN/gram |
| Salmonella | Negative | per 375g |
Table 5 of 6
18 rows| Characteristic | Value | Unit |
|---|---|---|
| Phosphorous | 0.6 | mg/100g |
| Energy | 294 | Calories/100g |
| Calories (from fat) | 5 | %/100g |
| Total Fat | 1.5 | g/100g |
| Saturated Fat | 0.2 | g/100g |
| Trans Fatty Acids | 0 | g/100g |
| Polyunsaturated Fat | 0.8 | g/100g |
| Monounsaturated Fat | 0.5 | g/100g |
| Cholesterol | 0 | mg/100g |
| Sodium | 20 | mg/100g |
| Total Carbohydrates | 21 | g/100g |
| Dietary Fiber | 17.5 | g/100g |
Table 6 of 6
18 rows| Characteristic | Value | Unit |
|---|---|---|
| Aspartic Acid | 11.4 | g |
| Alanine | 4.3 | g |
| Arginine | 7.3 | g |
| Threonine | 3.9 | g |
| Serine | 5 | g |
| Glutamic Acid | 20.1 | g |
| Proline | 5.2 | g |
| Glycine | 4.2 | g |
| Valine | 5.2 | g |
| Isoleucine | 4.5 | g |
| Leucine | 7.6 | g |
| Tyrosine | 3.5 | g |
