Soya Full Fat Flour (Enzyme Inactive – Food Grade)

Soya Full Fat Flour (Enzyme Inactive – Food Grade) is a high-quality soybean flour produced from carefully selected full-fat soybeans through controlled heat treatment and fine grinding processes. The enzyme inactivation process helps improve product stability, shelf life, flavor, and digestibility, making it highly suitable for food applications.

Rich in natural protein, oil, essential fatty acids, and nutrients, this flour is widely used in bakery products, nutritional foods, processed foods, snack products, and protein-enriched formulations. It offers excellent water absorption, emulsification, and binding properties that enhance texture, consistency, and nutritional value.

Our Soya Full Fat Flour (Enzyme Inactive – Food Grade) is manufactured under strict quality and hygiene standards to ensure consistent performance and food safety for domestic and international markets.

Key Features

• High Protein & Natural Fat Content
• Enzyme Inactive for Improved Stability
• Rich Source of Plant Protein and Energy
• Excellent Water Absorption Properties
• Good Binding & Emulsification Capability
• Improves Texture and Moisture Retention
• Suitable for Food Grade Applications
• Fine and Uniform Particle Size
• Enhances Nutritional Value of Products
• Hygienically Processed and Packed
• Consistent Quality and Performance
• Available in Customized Mesh Sizes

Applications