YP510A Soy flour

  • ● Application:

    Textured protein, fiber protein, flour,sausage, culture medium

    ● Characteristics:

    Low degeneration, high NSI, high CP

    ● Product Analysis:

    AssaySpecificationsMethods of Analysis
    AppearanceLight yellow or milky white powderBy visual perception

    GB 5009.3

    CP(Dry basis)


    GB 5009.5



    GB 5009.4



    GB 5009.6

    Particle Size


    100 mesh through

    Standard Plate Count


    GB 4789.2



    GB 4789.3

    Recommended Application Method:

    1. Mix YP510A with water and other ingredients to produce textured protein or fiber protein.
    2. Put YP510A into flour at the ratio of 1‰-3‰ as flour improver.
    3. Put YP510A into the ingredients at the ratio of 3‰ -1% and chop together to make sausages.
    The above methods are only for reference, customer can apply according to its own recipe.

    Packing & Transportation:
    The outer is paper-polymer bag, the inner is food grade polythene plastic bag.
    Net weight: 20kg /bag
    Without pallet---12MT/20’GP, 25MT/40’GP;
    With pallet---10MT/20’GP, 20MT/40’GP.
    ● Storage:

    Store in dry and cool condition, keep away from material with odor or of volatilization, protect from water and wet.

    ● Shelf-life:

    Best within 12 months from manufacturing date.