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PST
The textured soy protein - PST is obtained by the thermoplastic extrusion of fat soy flour where the combination of high temperature and high pressure inactive antinutritional factors originally present in soybeans.
· INGREDIENTS:
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Nomenclature |
Code |
Composition |
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Pink Plus |
PP |
Degreased soy flour / sodium metabisulphite / Erythrosine dye E- 127. |
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Pink Light |
PL |
Degreased soy flour / sodium metabisulphite / Erythrosine dye E- 127. |
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Natural Light |
NL |
Soy flour / sodium metabisulfite. |
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Caramel Light |
CL |
Soy Flour Degreased / caramel coloring INS 150d / sodium metabisulfite. |
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Caramel Dark |
CD |
Soy Flour Degreased / caramel coloring INS 150d / sodium metabisulfite. |
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Red Special |
RS |
Soy Flour Degreased / caramel coloring INS 150d / sodium metabisulfite / Dye Erythrosine E- 127. |
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Flakes Red Special |
FRS |
Soy Flour Degreased / caramel coloring INS 150d / sodium metabisulfite / Dye Erythrosine E- 127. |
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Flakes Caramel Dark |
FCD |
Soy Flour Degreased Soy / caramel coloring INS 150d / sodium metabisulfite |
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Flakes Natural Special |
FNS |
Degreased soy flour / titâneo dioxide E- 171 / sodium metabisulfite. |
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Flakes Burgundy Special |
FBS |
Soy Flour Degreased / caramel coloring INS 150d / sodium metabisulfite / Dye Bordeaux E- 127. |
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Flakes Natural |
FN |
Degreased soy flour / sodium metabisulfite. |
· MICROBIOLOGICAL FEATURES:
Total Coliform MPN / g .:
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Maximum:10
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Standard Plate Count in CFU / g .:
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Maximum.: 20.000 |
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Salmonella /25g.: |
Absent |
Bacillus cereus CFU / g
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Maximum.: 5x10² |
· ORGANOLEPTIC CHARACTERISTICS:
- Own Odor
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- Own taste
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- Crispy texture
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• PHYSICAL AND CHEMICAL CHARACTERISTICS:
Humidity
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Maximum.: 8,00%
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Protein
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Minimum.: 50,00 %
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Dry basis
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Lipids
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Maximum.: 1,50 %
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Dry basis
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Ash
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Maximum.: 6,50 %
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Dry basis
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Fiber
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Maximum.: 4,00 %
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Dry basis
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Carbohydrates
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Maximum.: 35,00 %
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Dry basis
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Product
Series
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Density g/cm³
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Grain sizes
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Hidration rate
Relationship product/water
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Net weight kg/unit
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Appearance
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1000
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0,56
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Retained 42 mesh maximum:0,5 %
Retained 100 mesh maximum:15%
Retained 200 mesh maximum:35,0 %
Through 200 mesh minimum:50,0 %
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1/3
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25 kg
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Powder
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1500
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0,42
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Retained 10 mesh maximum:25,0 %
Retained 42 mesh minimum:50,0 %
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1/3
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25 kg
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Extra fine granulated
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2000
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0,37
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Retained 08 mesh maximum:20,0 %
Retained 32 mesh minimum:70,0 %
Through 32 mesh maximum:10,0 %
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1/3
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25 kg
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Fine granules
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3000
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0,32
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Retained 05 mesh maximum:5,0 %
Retained 32 mesh minimum:85,0 %
Through 32 mesh maximum:10,0 %
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1/2,5
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20 kg
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Granulated medium
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Flakes
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0,18
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Retained 05 mesh maximum:30 %
Retained 32 mesh minimum:60,0 %
Through 32 mesh maximum:10,0 %
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1/3
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15 Kg
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Flakes
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4000
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0,29
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Retained 1/4"mesh. Maximum:4,0 % 20 kg
Retained 08 mesh minimum:80,0 %
Retained 10 mesh maximum:10,0 %
Through 10 mesh maximum:5,0 %
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1/2,5
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20kg
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Granulated medium
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5000
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0,28
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Retained 5/16" mesh maximum:1,0 %
Retained 05 mesh minimum:60,0 %
Through 05 mesh maximum:35,0 %
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1/2,5
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20 kg
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Granulated medium
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7000
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0,22
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Retained 5/16"mesh minimum: 85,5%
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1/3
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15 kg
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Chunk
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8000
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0,20
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Retained 5/8"mesh minimum:85,5%
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1/3
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15 kg
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Chunk
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Amount in 100g portion
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RV% (Daily diet 2000kcal or 8400kJ)
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Caloric value (kcal)
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350,0
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17,0%
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Carbohydrates (g)
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30,0
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10,0%
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Protein (g)
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50,0
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67,0%
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Total fat (g)
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1,0
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1,8 %
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Trans fat
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0,0
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0,0%
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Saturated fat
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0,0
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0,0%
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Cholesterol (mg)
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0,0
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0,0%
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Sodium (mg)
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15,0
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0,6%
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Calcium (mg)
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340,0
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42,5%
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Dietary fiber (g)
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16,0
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64,0%
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Iron (mg)
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8,0
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57,0%
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*% Daily Values are based on a diet of 2,000 kcal or 8400 kJ . Your daily values may be higher or lower depending on your calorie needs.
• USE OF THE ADVANTAGES PST:
-Teor Protein equal to that of meat and much lower cost;
-Warranty Availability throughout the year ;
-Low fat;
-Easy Handling, preservation and storage;
-Textura equal to the cooked meat;
Packed in polyethylene bags lined with Kraft paper.
• SHELF LIFE AND CONSERVATION:
- Shelf life : 12 months - stored at room temperature and protected from pests and moisture.
-Registration In MS .: Exempt , according to Resolution 23 ( 15/03/2000 ) |
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