Provesol PE 503
PROVESOL PE 503 is a protein product obtained by processing defatted (non-genetically modified) soy flour, subjected to a suitable heat treatment for inactivation and dried by the spray-drying process, resulting in a product with great emulsifying power for fat and with high water-retaining power, due to the correct association of proteins and fibers. Lactose, sucrose, casein and gluten free.
Properties
- Physical Form
- Powder
- Solid
- Pharma and Nutraceuticals Functions
- Protein Source
Product families
Applications
- Meat Substitutes
- Meat Poultry & Seafood
Product Families
- Proteins & Amino Acids
- Plant Proteins
- Proteins & Amino Acids
Other characteristics
- Brand
- Provesol
- Features
Excellent Stability, Fiber Enrichment, Improved Stability, Improved Water Retention, Neutral Taste, Protein Enrichment, Spray Dried
- Labeling Claims
Lactose-free, Natural, Naturally Derived, Non-GMO, Plant-Based, Sugar-free, Vegan; Lactose-free; Natural; Naturally Derived; Non-GMO; Plant-Based; Sugar-free; Vegan
- Protein Content
- 52.0 - 52.0 %
- Ingredient Origin
- Natural Origin, Plant Origin, Vegetable Origin
- Natural Origin
- Plant Origin
- Vegetable Origin
- Taste
- Neutral characteristic
- Markets
- Food & Nutrition
- Storage
PROVESOL PE 503, in its original packaging, must be kept on pallets in a dry and ventilated place. Keep container properly closed when not in use.
- Benefits
- 100% vegetable
- High fiber content, mainly insoluble
- Neutral flavor
- High water and fat absorption
- Increased final product yield
- PACKAGING
PROVESOL PE 503 is packed in a multi-ply Kraft paper bag and internally lined with a polyethylene bag. Net weight: 25 kg.
- Soluble In
- Water
- Expiry Date
- 12 (twelve) months.
- Ingredient
- Soybean Extract
- Technology
- Food Ingredients
- Pharmaceuticals & Nutraceuticals
- Packaging Type
- Bags
- Food Ingredients Features
- Excellent Stability
- Fiber Enrichment
- Improved Stability
- Improved Water Retention
- Neutral Taste
- Protein Enrichment
- Spray Dried
- Food Ingredients Functions
- Protein Source
- Food and Nutrition Applications
- Meat Substitutes
- Sausage Rolls
Technical data
Table 1 of 2
13 rows| Characteristic | Value | Unit |
|---|---|---|
| Energetic Value | 263 | kcal |
| Carbohydrates | 19 | g |
| Protein | 52 | g |
| Total Fat | 2.5 | g |
| Saturated Fat | 0.5 | — |
| Trans Fat | zero | — |
| Cholesterol | zero | — |
| Dietary Fiber | 12.5 | g |
| Sodium | 328 | mg |
| Calcium | 396 | mg |
| Iron Content | 6 | mg |
| Moisture Content | max. 6 | % |
Table 2 of 2
6 rows| Characteristic | Value | Unit |
|---|---|---|
| Standard Count In Plates | max. 2 x 10^4 | UFC/g |
| Total Coliforms | max. 50 | NMP/g |
| Fecal Coliforms | max. 10 | NMP/g |
| Bacillus Cereus | max. 5 x 10² | UFC/g |
| Salmonella | absence in 25g | — |
| Molds And Yeasts | max. 1 x 10^3 | CFU/g |
