Walnut Protein Powder

Catelog Number	OSP-003
Product Name	Walnut Protein Powder
Protein Content	≥ 70%
Solubility	Soluble
Appearance	Off-white powder.
Taste, Odour	Characteristic
Particle Size	≥ 95% pass 300 mesh.
Moisture, g/100g	≤ 8.0
Fat, g/100g	≤8.0
Ash, g/100g	≤ 6.0
Yeast & Mould (CFU/g)	≤100
Coliform (CFU/g)	≤10
Salmonella/25g	Negative
E.coli (CFU/g)	Negative
Application	Walnut protein powder can be added to smoothies, baked goods, oatmeal, yogurt, and many other foods to improve their nutritional value and protein content.
Product Introduction	Walnut protein powder is a plant-based protein powder made from ground walnuts. It is a great alternative to other protein powders, such as whey or soy protein, for individuals following a vegan or vegetarian diet, or for those with allergies or intolerances to dairy or soy. Walnut protein powder is rich in essential fatty acids like omega-3 and omega-6, which are beneficial for brain and heart health. It is also high in fiber, contains antioxidants, and has a nutty flavor that can enhance the taste of various recipes.
Health Benefits	Full of Vitamin B6, Thiamine (Vitamin B1), Riboflavin (Vitamin B2), Niacin (Vitamin B3), Vitamin B5, Folate (Vitamin B9), Vitamin E, Vitamin K, Vitamin C, Omega-3, Copper, Manganese, Phosphorus, Magnesium, Zinc, Iron, Calcium, Potassium, Selenium, Ellagic acid, Catechin, Melatonin, Phytic acid.
Features	Non-GMO. The walnuts used to make this protein powder are non-GMO, ensuring product purity. High Protein. Walnut protein powder is rich in protein, serving as an excellent plant-based protein source. Essential fatty acids. Walnut protein powder is rich in essential fatty acids, which are crucial for maintaining optimal health. High dietary fiber. Rich in dietary fiber, it helps promote digestive health. Antioxidant properties. Walnut protein powder contains antioxidants that help protect cells from free radical damage.
Production Process	Organic rice is screened and crushed into a viscous liquid. The viscous liquid undergoes particle size blending and screening. After screening, the liquid glucose undergoes saccharification, decolorization, ion exchange, and four-effect evaporation before being packaged as malt syrup. Crude protein also undergoes desanding, particle size blending, reaction, hydrocyclone separation, sterilization, plate-and-frame drying, and pneumatic drying. Products undergo medical testing and are packaged as finished goods.
Shelf Life	2 years
Bulk Package	20 kg/bag, 500 kg/pallet.
Storage	Keep in a cool, dry, and clean place. Protect from moisture and direct light.
	Datasheet