Textured Soya Protein is produced from defatted soy flour, soy flakes or soy concentrates by a series of process, such as express, expansion at a high temperature and an extrusion process with pressure. it is good at water absorbing ability, have fiber structure which is similar to that of meat, and tastes like meat, e.g. it can replace, completely or partly, ground beef in most recipes.
Specifications:
- minced soy, TVP
- Appearance: Mince, ball, flake and chunk with target size and color.
- Crude Protein (dry basis) : 53%min-70%min.
- PH : 6.5-7.5
- Density : 150g/l min.- 470g/l min.
- Moisture : 10%max.
- Fat (dry basis) : 1.5%max.
- Crude fiber (dry basis) : 5%max.
- Ash : 7%max.
- Granule Diameter : 3mm or 4mm granular or minced, chunk
- E.coli : Negative
- Salmonella : Negative
- Total plate count : 30000 cfu/g
- Meat substitute, vegetarian meat
- It can be the best raw materials for frozen, fast and vegetable foods. Applied in a broad range of instant snacks ready and convenience meals (meat and non-meat), and functional health foods，meat substitute，vegetarian foods.
- -Certificate: (NON-GMO) Kosher
- HALAL
- HACCP
- ISO9001:2000
- IP certified
- Minimum Order: 20mt
- FOB: Chinese main port