PGP International Soy Protein Disk (660 IP)

Identification & Functionality

Country of Origin

United States of America (USA)

Ingredient Name

Soy Protein Crisps

Ingredient Origin

Natural Origin,

Plant Origin

Food Ingredients Functions

Protein Source,

Sprinkles

Technologies

Food Ingredients

Product Families

Food Ingredients — Functional Additives

Color Additives & Decoratives

Food Ingredients — Nutrition & Fortification

Plant Proteins,

Proteins & Amino Acids

Food Ingredients — Texture & Consistency

Texturizers

Features & Benefits

Labeling Claims

Additive-free,

BSE-free,

Gluten-free,

Kosher,

Naturally Derived,

Non-GMO,

Not Tested on Animals,

Plant-Based,

Preservative-free,

Vegan,

Vegetarian

Food Ingredients Features

Enhanced Crunchiness,

High Protein Content,

High Quality,

Improved Crispiness,

Improved Texture,

Provides Crispy Texture,

Suitable for Vegans,

Suitable for Vegetarian Foods

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Cereals & Snacks,

Confectionery,

Convenience Foods

Food & Nutrition — Nutrition & Well Being

Functional Foods,

Sports Nutrition

Food & Nutrition Applications

Breakfast Cereals,

Cereal Bars,

Confectionery Products,

Functional Foods,

Granola,

Nutritional Bars,

Nutritional Snacks,

Oatmeal,

Protein Bars,

Snacks,

Sports Nutrition

Properties

Flavor

Bland, soy

Odor

Bland, soy

Physical Properties

	Value	Units	Test Method / Conditions
Moisture Content	max. 5	-	-
Bulk Density	0.120 - 0.150	g/cc	-

Typical Mineral Profile

	Value	Units	Test Method / Conditions
Chromium	0	mcg/100g	-
Copper	1.86	mg/100g	-
Fluoride Content	0	mg/100g	-
Iodine	0	mcg/100g	-
Magnesium Content	55.79	mg/100g	-
Manganese Content	0	mg/100g	-
Molybdenum	0	mcg/100g	-
Phosphorus	836.46	mg/100g	-
Selenium	0	mcg/100g	-
Zinc Content	3.25	mg/100g	-

Microbiological Values

	Value	Units	Test Method / Conditions
Aerobic Plate Count	max. 10,000	cfu/g	AOAC 990.12
Yeast and Molds Count	max. 100	cfu/g	AOAC 2014.05
Coliform	max. 50	cfu/g	AOAC 991.14
Escherichia coli	max. 10	cfu/g	AOAC 991.14
Listeria	Negative	cfu/25g	AOAC 2004.02
Salmonella	Negative	cfu/375g	AOAC 2011.03

Nutritional Information

	Value	Units	Test Method / Conditions
Energy	386	-	-
Total Fat	0.96	g/100g	-
Saturated Fat	0.24	g/100g	-
Trans Fat	0.02	g/100g	-
Cholesterol	0	g/100g	-
Sodium	884.08	mg/100g	-
Total Carbohydrates	8.97	g/100g	-
Dietary Fiber	0.51	g/100g	-
Total Sugars	0.93	g/100g	-
Added Sugars	0	g/100g	-
Protein	78.65	g/100g	-
Vitamin D	0	mcg/100g	-
Calcium	846.85	mg/100g	-
Iron	14.92	mg/100g	-
Potassium	263.41	mg/100g	-

Particle Size Distribution

	Value	Units	Test Method / Conditions
Particle Size (On a US #5/16)	max. 10	%	-
Particle Size (On a US #1/4)	max. 55	%	-
Particle Size (On a US #4)	max. 25	%	-
Particle Size (On a US #6)	min. 40	%	-
Particle Size (On Pan)	max. 6	%	-

Composition

	Value	Units	Test Method / Conditions
Foreign Material	None	-	-
Infestation	None	-	-
Soy Protein Isolate	min. 90	%	-
Tapioca Starch	min. 5	%	-

Typical Vitamin Profile

	Value	Units	Test Method / Conditions
Vitamin A	0	mcg RAE/100g	-
Thiamin B1	0	mg/100g	-
Riboflavin B2	0	mg/100g	-
Niacin B3	0	mg NE/100g	-
Pyridoxine	0	mg/100g	-
Folate	294.3	mcg DFE/100g	-
Cobalamin B12	0	mcg/100g	-
Vitamin E	0	mg/100g	-
Pantothenic Acid	0.05	mg/100g	-
Biotin	0	mcg/100g	-
Vitamin C	0	mg/100g	-
Vitamin K	0	mcg/100g	-

Regulatory & Compliance

Certifications & Compliance

BRC Certified,

FDA Compliant,

FFDCA,

GFSI Certified,

Gluten-free,

Kosher,

Non-GMO Project Verified,

SEDEX Approved

Quality Standards

BRCGS

Packaging & Availability

Packaging Type

Bags,

Totes (IBC)

Storage & Handling

Shelf Life

18 Months