Explanatory notes
… refer to non-textured food preparations with a total dry-weight protein content (N x conversion factor) of 65% …Classification opinions
… flour protein concentrate , with a protein content, on a dry matter basis, of approximately 69 to 71 % , obtained … The total protein content of the product, by weight of the dry matter, is 85.9 % (±1.0 %). The product is intended to …
