{"id":11756,"date":"2018-06-28T04:00:07","date_gmt":"2018-06-28T09:00:07","guid":{"rendered":"https:\/\/www.insta-pro.com\/?p=11756"},"modified":"2023-05-08T16:49:38","modified_gmt":"2023-05-08T21:49:38","slug":"full-fat-soy-shelf-life","status":"publish","type":"post","link":"https:\/\/instapro.spinuhost.com\/en\/blog\/nutritionandtechnologies\/full-fat-soy-shelf-life\/","title":{"rendered":"Full Fat Soy Shelf Life"},"content":{"rendered":"<p><span style=\"color: #000000;\"><span style=\"font-family: Calibri;\">In previous blogs, I have discussed the shelf life of texturized soy protein, along with ExPress<\/span><span style=\"margin: 0px; font-family: 'Times New Roman',serif;\">\u00ae<\/span><span style=\"font-family: Calibri;\"> meal and ExPress<\/span><span style=\"margin: 0px; font-family: 'Times New Roman',serif;\">\u00ae<\/span><span style=\"font-family: Calibri;\"> soy flour.\u00a0 However, I omitted the shelf life of extruded full fat soy (EFFS). <\/span><\/span><\/p>\n<p><span style=\"font-family: Calibri;\"><span style=\"color: #000000;\">Recently, I visited a customer in South America that is looking to export full fat soy via land to a neighboring country.\u00a0 His concern was the level of moisture and if it could survive the trip and remain a high quality, fresh ingredient.\u00a0 I told him that EFFS has a long shelf life if extruded properly (at the right temperature), and stored properly (away from light, water, heat).\u00a0 One of the main reasons is because it has very low moisture (~5-7% post extrusion) and very low levels of FFA (~1%).\u00a0 <\/span><\/span><\/p>\n<p><span style=\"color: #000000; font-family: Calibri;\">Our customer understood that a more dense, dry meal is an added nutritional benefit and better for shipping, but his next concern was about the % shrink due to the moisture loss in the extrusion process.\u00a0 He would be competing with local EFFS where they add back water after extrusion to get to 10% moisture, basically diluting their product. Insta-Pro does not recommend adding water to full fat soy due to the possibility of adding contaminants, bacteria, mold, etc.\u00a0 What they need to educate their customer on is that they are getting a more dense, higher quality ingredient and they are not buying water at the EFFS price. <\/span><\/p>\n<p><span style=\"color: #000000; font-family: Calibri;\">Regarding the shelf life of EFFS, the product changes over time like any other product, but high-shear dry extrusion does an excellent job of keeping it stable for 9 months or longer. <\/span><\/p>\n<p><span style=\"color: #000000; font-family: Calibri;\">The Wisconsin Alumni Foundation investigated the shelf life of full fat soy over a 9-month period at high storage temperatures and relative humidity. They tested samples at 37.8<\/span><b><span style=\"margin: 0px; color: #444444; line-height: 107%; font-family: 'Segoe UI',sans-serif; font-size: 13.5pt;\">\u00b0<\/span><\/b><span style=\"color: #000000;\"><b> <\/b><span style=\"font-family: Calibri;\">C and 45% relative humidity and 45\u00b0 C and 25%. The conclusion is the FFA levels remained below 1% for the full 39 weeks, and the peroxide values remained under 3%, both at acceptable levels.<\/span><\/span><\/p>\n<p><span style=\"color: #000000; font-family: Calibri;\">In summary, having a dry, dense full fat soy, along with relatively dry, dark and cool storage conditions permits you to store your EFF for extended periods, which allows you to use or sell it at times when soy might not be available for processing.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>In previous blogs, I have discussed the shelf life of texturized soy protein, along with ExPress\u00ae meal and ExPress\u00ae soy flour.\u00a0 However, I omitted the shelf life of extruded full fat soy (EFFS). Recently, I visited a customer in South America that is looking to export full fat soy via land to a neighboring country.\u00a0 [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":11179,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7180],"tags":[52,8981],"class_list":["post-11756","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutritionandtechnologies","tag-full-fat-soy","tag-shelf-life"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.2 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Full Fat Soy Shelf Life<\/title>\n<meta name=\"description\" content=\"In previous blogs, I have discussed things like the shelf life of texturized soy protein.\u00a0 However, I omitted the shelf life of extruded full fat soy (EFFS).\" \/>\n<meta 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