Product description

Protein Extract Powder is made by spray drying from Protein Extract Paste.
Maltodextrine from potato is added.

Chemical Analysis

Chemical Parameter Average Method of Analysis Moisture max. 4% ISO-6496 Protein (N × 6.25) 43% ±5 ISO-5983 - 1979 Lipid < 0.2% AOCS Ba3 - 38 Ash 17% ±3 ISO-5985 - 1978 Carbohydrate 37% ±3   Salt (NaCl) max. 15% AOAC 93709 Gross energy 14 ±1 (Mj/kg)

Microbiological Standards

Micro organism (per g of product) Target Max Method of Analysis Total number of bacteria (aerobic) < 5000 < 50000 NCFA 146 Coliform bacteria (37 °C) < 10 < 100 NCFA 147 Escherichia coli (44 °C) neg. in 10g < 10 NCFA 147 Salmonella - absent in 25g AOAC 99138 + NCFA 71 mould and yeast < 100 < 1000 AOAC ref.

Storage and Shelf Life

Protein Extract Powder has a shelf life of 24 months if stored dark cold.

Packaging

Protein Extract Powder is packed in polyethylene lined paper sacks, 25 kilograms net weight.

Application and Dosages

Protein Extract Powder can be used in soups, sauces, snacks etc. and as alternative to meat extract, yeast extract and hydrolysed vegetable proteins. Normal dosages are from 1 to 5 grams per litre finished product.

The production is approved by the Norwegian Food Safety Authorities according to FDA / HACCP.