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Defatted enzyme-inactive (desodorated) soy flour «Soyanta-200»

Defatted enzyme-inactive (desodorated) soy flour «Soyanta-200»


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Product description

Defatted enzyme-inactive (desodorated) soy flour «Soyanta-200» is produced from selected 100% Non-GMO soybeans grown in Amur oblast' and Primorsky region.

Main advantages

  • increasing the output of end product;
  • reducing the cost;
  • stabilizing the emulsion and improving the texture of product;
  • enriching the product with protein and reducing cholesterine content.


Poly bags, net weight 35 kg.

Storage conditions

Shelf life 12 months since date of production.

Store in cool and dry place, away from sources of strong smell, max. humidity 60%, in unopened original package.




Soy proteins have a wide range of functional properties. Defatted soy «flour Soyanta-200» can be used in following applications:

Meat processing industry

Soy flour has an ability to create stable water and fat emulsions and therefore can be used in production of varions sausages (cooked and smoked, semi-smoked, etc), minced meat meal and in semi-cooked products, pattees (liver, meat, poultry, etc), as a functional component instead of more expensive isolated soy proteins. Using the soy flour in quantity 2% gives the same functional effect (binding water and fat, emulsification, improvind the texture of meat products) as if 1,6-1,8% of concentrated soy protein or 1,4-1,6% of isolated soy protein is used. When used together with another soy ingredients and other emulgators does not require modification in technological process.

Can be used as a functional ingredient in quantity of 2-3% to the minced meat mass. The The optimal stabilization of meat products is reachen in following proportion: protein : fat : water = 1 : 3 : 3.

Confectionery, bakery, oils and fats industry

Due to its high biological value, emulsifying and water binding properties, soy flour is widely used in bakery, confectionery and oils and fats industries. Used as a food additive in flour-based confectionery products up to 5% or partially replacing wheat flour. In production of cookies and butter cookies adding up to 2% from the total wheat flour improves the texture of the product and increases freshness.

Macaroni and Pasta

Soy flour is used in production of regular and special types of macaroni and pasta. For regular types of pasta up to 5% from wheat flour content, for special types (protein-rich and dietary) added 12-30% of defatted soy flour.