About Soy Flow 200

Produced from fully traceable Clean Dehulled soybeans without any chemical treatment.

Beans are cleaned twice to clear all foreign material. After cleaning the beans are cracked, de-hulled and rolled into flakes. The full fat flakes are mechanically De oiled, toasted and milled to desired partial size. The toasted flour has zero enzyme activity and trypsin inhibitors, which makes it a highly stable products against rancidity.

Soy Flow 200 physical, functional, nutritional properties and competitive market value, allows it to be used in many food industries and to replace many other ingredients with better Cost in use and higher functionality.

Comparative analysis with milk ingredients
Specs Variable Soy Flow 200 Skimmed Milk Powder Whey Powder
Fat 6-8% 0.5% 1.5%
Protein 43-45% 36% 11%
Moisture 3.5-5% 4.5% 6%
Sugars/Lactose 30% 51% 80%
  • Compared with whey powder, Soy Flow 200 has 4 times the protein and fat content.
  • Compared to skimmed milk powder it has 20% higher protein content and extra 6-8% fat.
  • Apart from the taste profile and milk proteins functionality in dairy products, Soy Flow 200 can be utilized in partial or full replacement of skimmed milk and whey powder as well as for partial replacement for Full Fat milk powder in many applications.
  • On the Commercial level it has the lowest price per protein and fat units.
Comparative analysis with sesame and Peanut paste
Specs Variable Soy Flow 200 Sesame paste Peanut paste
Fat 6-8% 45 – 50 % 40 – 50%
Protein 43-45% 15 – 18% 20 – 26%
Moisture 3.5-5% 3% 1.8%
Sugars 30% 23% 16%
  • Soy Flow 200 contains less fat than sesame paste and peanut paste, yet it has double the protein content.
  • The Low Fat content can be compensated in the recipe with other types of Vegetable fats.
  • The Higher protein content adds up to the final product texture and tats at a much lower cost.
  • Soy Flow 200 Can be even used at a low dosage as a stabilizing emulsifying agent.
APPLICATIONS
Biscuits and Wafer
  • Improves the emulsification & stabilization of fats and other Ingredients.
  • The resulting dough is more uniform, smoother, more pliable, and less sticky.
  • The finished baked products have improved crust color, grain texture, and symmetry.
  • Bite improvement and less breakage.
  • Can easily replace why and skimmed milk powder with a 1:1 replacement ratio.
  • Cost-effective versus other proteins and fat sources.
  • Used in producing milk-free biscuits and wafers.
  • Dosage Level: 1-2% of Dry materials.

Cakes Muffins and Donuts

  • Improves the emulsification & stabilization of fats and other Ingredients.
  • The resulting dough is more uniform, smoother, more pliable, and less sticky.
  • The finished product has improved crust color, grain texture, and symmetry.
  • Stabilizing Foam Structure in Cakes.
  • Extended freshness due to effective moisture retention.
  • Can easily replace why and skimmed milk powder with a 1:1 replacement ratio.
  • Dosage Level: 1-2% of dry materials.

Chocolate spreads, Chocolate bars, Coating chocolate, and chocolate Ice cream

  • Can partially or fully replace Skimmed Milk Powder and Whey Powder.
  • Improves the mouthfeel due to soy emulsification properties and fat content.
  • Aligned flavor profile with Hazelnut and cocoa powder.
  • The taste profile is better due to the low sweetness level of soy sugars, as well as the nutty taste profile of the Soy Flow 200.
  • Act as a highly effective non-sweet bulking agent in chocolate bars.
  • Dosage Level: Chocolate spreads: 8- 10%  ( Partial / full  substitute for Milk powder and/or Whey Powder ).
  • Coating chocolate and bars: 2-4% (Non-sweet bulking agent ).
  • Chocolate Ice creams: 1-2%.

Processed Cheddar and Cream cheese 

  • Used as a low sweetness bulking agent that can partially replace milk powder and whey powder.
  • Enhance emulsification and creaminess.
  • Has a plain taste and creamy color.
  • A rich source of Protein.

Halva, Peanut butter, and Tahina 

  • Can partially replace sesame paste or hazelnut paste.
  • Improves texture due to emulsification properties and high protein content.
  • Aligned nutty flavor profile with sesame and peanuts.
  • Act as a highly effective non-sweet bulking agent in halva at an economic price.
  • Used as a natural stabilizer emulsifier in Halva and Tahina.
  • Dosage Level: Halva and Peanut butter: 8-10 % (Partial substitute for Sesame e Peanut paste).
  • As an emulsifier in Halva and Tahina : 0.25-0.5%.

Spice blends and Flavor Houses 

  • Used as a carrier for plating and a filler in flavor houses due to its low moisture and plain taste.
  • As a filler in seasoning.
  • Has plain taste and creamy color.
  • Less browning reaction upon heating compared to whey powder and Maltodextrine.
  • Better Sensory base profile due to the fat content.
  • Added nutritional value VS whey powder and Maltodextrine.