De-fatted Soy Flakes (Toasted & Un-toasted)

KN Non GMO De-fatted Soy Flakes (Toasted & Un-toasted) are obtained from Non GMO Soyabean seeds by processing it through various stages of cracking, de-hulling, flaking, extracting, de-solventizing and toasting to get flakes of creamy yellow colour.

The flakes contains high quality protein and are an excellent source of Iron, Calcium and Vitamin B.

PARAMETERS	DE-FATTED SOY FLAKES (Toasted)	DE-FATTED SOY FLAKES (Un-toasted)
Protein (N x 6.25)	50 - 52% min.	50 - 52% min.
Moisture	07 - 10% max.	07 - 10% max.
Fat	1.20% max.	1.20% max.
Ash	6.50% max.	6.50% max.
Crude Fiber	3.50 - 4.00% max.	3.50 - 4.00% max.
Sand & Silica	0.30% max.	0.30% max.
Urease Activity / Min at 30o C	0.05 - 0.20 Mgn/g	1.5 - 2.0 Mgn/g
Particle Size (90% pass through)	5 - 15 Mesh	5 - 15 Mesh
P.D.I.	20 -35% min.	70 -80% min.
N.S.I.	-	60 - 70%

De-fatted Soy Grits

KN Soy Grits are manufactured using only Non GMO Soyabean Seed. Before being processed the seeds go through a rigorous multiple stage cleaning process to remove all foreign material. The graded seeds are then conditioned, cracked, de-hulled & rolled into flakes. The flakes undergo highly efficient extraction. It is then effectively de-solventised & toasted to obtain optimum level of protein, maintain
amino acid profile & destroy anti-nutritional factors. The finished product then undergoes a final screening through advanced graders to get the desired uniform consistency throughout the product.

Proteins	DE-FATTED SOY GRITS (Toasted)
Protein (N x 6.25)	50 - 52% min.
Moisture	10% max.
Fat	1.20% max.
Ash	6.25% max.
Crude Fiber	3.50 - 4.00% max.
Sand & Silica	0.30% max.
Urease Activity / Min at 30o C	0.05 - 0.20 Mgn/g
Particle Size (90% pass through)	5 - 15 Mesh

De-fatted Soy Flour (Toasted & Un-toasted)

KN Non GMO De-fatted Soy Flour (Toasted and Un-toasted) is obtained from Soyabean seeds by processing them through various stages of cracking , de-hulling, flaking, extracting, de-solventizing, toasting & grinding them in pneumatic mill, to required particle size of fine powder of creamy yellow colour. Non GMO De-fatted Soy Flour (Toasted & Un-toasted ) is a high protein and low fat product. It is an excellent source of Iron, Calcium and Vitamin B.

PARAMETERS	DE-FATTED SOY FLOUR (Toasted)	DE-FATTED SOY FLOUR (Un-toasted)
Protein (N x 6.25)	50 - 52% min.	50 - 52% min.
Moisture	06 - 08% max.	06 - 08% max.
Fat	1.20% max.	1.20% max.
Ash	6.00 - 6.50% max.	6.00 - 6.50% max.
Crude Fiber	3.50 - 4.00% max.	3.50 - 4.00% max.
Sand & Silica	0.30% max.	0.30% max.
Urease Activity / Min at 30o C	0.05 - 0.20 Mgn/g	1.70 - 2.00 Mgn/g
Particle Size (90% pass through)	60 - 80 Mesh	60 - 80 Mesh
P.D.I.	20 -35% min.	70 -80% min.
MICROBIAL ANALYSIS - 80 - 90%
Total Plate Count / gm	-	50,000
Coli Forms / gm	-	10 Max.
Yeast & Moulds / gm	-	100 Max.

Soy Hulls Pallets

Soy Hull is basically the outer coating of the soybean. Hulls are routinely removed when soybeans are processed into soybean meal and are converted into Soy Hull Pellets. Soy hulls are a significant source of protein and contain a high level of digestible fiber. They can replace the fiber as well as some of the grain portion of the diet due to their energy level and digestibility.

DRY MATTER	90%
CRUDE PROTEIN	12%
DIGESTABLE CRUDE PROTEIN	6.5GM/KG OF DM
CRUDE FIBER	35%
NEUTRAL DITERGENT FIBER	67.5%
METABOLISABLE ENERGY	11.9MG/KG OF DM
ASH	4.5%
STARCH	5%
SUGAR	9%
OIL	2%

Kanethin 62

Lecithin is a Naturally occurring group of Phospholipids found in nearly every living cell. Kanethin 62 manufactured by KN is a complex mixture of phospholipids i.e. Phosphatidyl choline ( PC ) phosphatidyl ethanolamine (PE), phosphatidyl serine (PS), and phosphatidyl inositol (PI), combined with various amounts of substances such as Triglycerides, Fatty Acids & Carbohydrates as separated from Crude Soya Oil.

Kanethin 62 is made from fresh Gums, during de-gumming of Soyabean Oil obtained from Non GMO Soyabean seed.

PARAMETERS	KANETHIN 62 (NON GMO-FOOD GRADE)	PROTOCOL
Appearance	Viscous liquid	Visual
Taste & Smell	Characteristic of Soya	Sensual
Color Value	Min10/Max12	AOCS 6th EDN
Phospholipids (Non-soluble in acetone)	Min 62%	AOCS 6th EDN
Phospholipids (Non-Soluble in toluene)	Max 0.3%	ISO 28198 : 2009
Acid Value	Max 28 mg KON/g	AOCS 6th EDN
Viscosity at 25°c ( Brookfield )	Max 120 Poise	AOCS 6th EDN
Peroxide Value	Max 5 Units	AOCS 5th EDN
TVC (Total Viable count)	<1000 cfu/g	ISO 4833 : 2003
Moulds & Yeasts	<30 cfu/g	IS 5403 : 1999
Coliforms	<10 cfu/g	BAM  USFDA
Salmonella	NEG	ISO 6579 : 2009
Enterobacteriaceae	<10 cfu/g	ISO 21528 ( PART 1 )