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Identification & Functionality
Food Ingredients Name
Food Ingredients Functions
Technologies
Product Families
Features & Benefits
Labeling Claims
Ingredient Claims
Natural Origin
Origin
Vegetal Origin
Applications & Uses
Markets
Food & Nutrition Applications
Properties
Ingredient Origin
Physical Form
Physico-Chemical Properties
| Value | Units | Test Method / Conditions | |
| Loss On Drying | max. 10 | % | |
| Protein Content | min. 84 | % | |
| Ash Content | max. 10 | % | |
| Ochratoxin A | max. 20 | ppb |
Microbiological Values
| Value | Units | Test Method / Conditions | |
| Total Aerobic Microbial Count | max. 5000 | CFU/g | |
| Total Yeasts Count | max. 50 | CFU/g | |
| Total Moulds Count | max. 50 | CFU/g | |
| Enterobacteriacae | max. 10 | CFU/g | |
| Escherichia Coli Count | Not detected in 1g | ||
| Salmonella | Not detected in 25g | ||
| Staphylococcus Aureus | Not detected in 1g | ||
| Bacillus Cereus | max. 100 | CFU/g |
Physical Form
Powder
Color
Beige
Odor
Typical
Taste
Typical
Regulatory & Compliance
Conformity
Meets the requirements of the current monograph of - CODEX STAN 174 - 1989, Vegetable Protein Products.
Storage & Handling
Shelf Life
5 years
Storage and Handling
Minimum durability date of the packaged product
manufacturing date + 24 months.
Expiry date of the packaged product
manufacturing date + 5 years.
- These dates are indicative and may vary according to packaging type and manufacturing plant. Proper information is shown on labelling and CoA.
- We recommend to preserve the product in its unopened original packaging, preferably protected from wide variations of temperature and humidity.
- Upon opening, use the product as quickly as possible to prevent moisture regain.
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