Soy protein concentrate is made from defatted soy flake through acid or alcohol treating. It contains about 68 %~70% protein in dry basis. Soy protein concentrate retains most of the fiber of the original soybean. Soy protein concentrate is widely used as functional or nutritional ingredient in a wide variety of food products, mainly in baked foods, breakfast cereals and in some meat products to increase water and fat retention, and to improve nutritional values.

Our CONPRO series exhibits good water binding and fat emulsification properties, and is bland flavor.

Chemical Analysis:		Microbiological Analysis:
Protein(dry basis):	68% min	E-coli:	nil
PH:	7±0.5	Salmonella:	negative
Moisture:	7% max	Total Bacteria:	30,000/g max
Oil:	0.8% max	Appearance:
Ash:	6% max	Cream white fine powder,mild smell

Packing: 20 kgs (44lb) net in multi-wall, poly-lined paper bag.

CONPRO 600:
Acid washed, dispersible, with high functionality and strong water binding as well as fat emulsification ability.
is widely used in: Emulsificated Meat Production, Hot dog, Surimi analogs, Sausage, Ham, Vegetarian food, , etc.