Vacuum fried edamame chips are processed from selected green soybeans using low-temperature vacuum frying technology, designed for protein-rich snack systems with controlled oil content, stable texture, and mild roasted bean flavor.
Product Specifications
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Product Name |
Vacuum Fried Edamame chips |
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Ingredients |
Edamame,Vegetable oil,Maltose |
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Specification |
Whole grain |
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Certificate |
ISO 22002,HACCP,KOSHER,BRC,HALAL |
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Shelf life |
12 months |
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Edible method |
Ready to eat |
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Season |
All the year |
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Brand |
OEM or ASIA FARM |
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Processing method |
Vacuum dehydration processing technology |
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Preservation method |
Store in the shade at room temperature |
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Ways of payment |
LC or TT TT 50% of the purchase price after the contract is signed and TT 50% of the purchase price before shipment. |
Packaging & Delivery
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Delivery time |
15 days |
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Export port |
Xiamen Port, China (The factory is about 1.5 hours' drive from Xiamen Port) |
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Nearest airport |
Xiamen Gaoqi International Airport, China (The factory is about 1.5 hours' drive from Xiamen Gaoqi International Airport) |
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Packaging details |
Supermarket or convenience store (color printing bag 50~100g/bag) Business use (aluminum foil bag 1kg/bag)
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Vacuum Frying Technology: Protein-Structure Friendly Dehydration
Oil Control & Clean Label Stability
OEM & Product Development Capability
Vacuum fried edamame is widely used in health snack and functional food OEM projects.
Custom Options
- Texture hardness level (soft / medium / hard bite)
- Flavor systems (original / salted / spicy / roasted)
- Bean size grading (standard / large / premium selection)
- Mixed formulation (nuts, seeds, vegetable chips)
- Private label packaging
Product Development Use
- High-protein snack brands
- Fitness nutrition products
- Plant-based food companies
- Functional snack manufacturers
Quality Control & Food Safety System
Raw Material Selection
Edamame is selected based on:
- uniform bean size
- protein consistency
- moisture level control before frying
Process Control
- Vacuum pressure stability control
- Frying temperature curve management
- Oil quality monitoring system
- Post-frying cooling stabilization
Certifications
- HACCP
- BRC
- ISO22000
- HALAL
- Kosher
FAQ
Why do vacuum fried edamame chips sometimes become too hard? Over-dehydration or uneven internal moisture removal can cause excessive hardness. Proper vacuum pressure and staged frying control help maintain balanced texture.What makes edamame chips different from vegetable chips? Vegetable chips focus on crisp texture and color, while edamame chips focus on protein structure, chew balance, and functional nutrition value.
Can vacuum fried edamame chips be used in protein snack blends? Yes. They are widely used in mixed snack formulations combining nuts, seeds, and vegetable chips.
Why do some edamame chips have uneven texture? This is usually caused by inconsistent bean sizing or uneven internal moisture distribution before frying.
Are vacuum fried edamame chips suitable for fitness food products? Yes. They are commonly used in high-protein snack products and sports nutrition food systems.
What determines crunch stability in edamame chips? Texture stability depends on internal moisture balance, oil absorption control, and packaging oxygen barrier performance.
Can flavor be customized for edamame chips? Yes. Common flavors include salted, roasted, spicy, and custom seasoning systems.
Why do edamame chips sometimes taste oily? Excess surface oil retention from frying or insufficient de-oiling control can cause oily perception.
Can edamame chips be mixed with other ingredients? Yes. They are commonly combined with nuts, seeds, and vegetable chips for functional snack blends.
Are vacuum fried edamame chips considered a snack or ingredient? They are both: a standalone protein snack and a functional ingredient for industrial snack manufacturing.
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