Soybean meal

Soya grits are made by grinding and screening soybean flakes either before or after removal of the oil.Their protein content is in the range of 40% to 50%. Soy grits are the least refined forms of soy protein products used for human consumption and may vary in fat content , particle ,size and degree of heat treatment . They are also produced in lecithinated or refatted forms.

The degree of heat treatment creates varying levels of water dispensability and enzyme activity qualities that can be usufull in tailoring functionality in many food applications.

Extruding –expelling is a relatively new process to mechanically remove oil from soybeans .The process eliminates certain caoital equipment including steam. This product is produced by the above mentioned extruder.

Specifications:

Protein content 38-40% , Fats 19%, Fiber 4%, Ash 4,-%

This product is of high importance for the feed industry and can contribute with its high volume of fat and replace other ingredients containing low fats.