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PRODUCTS

Textured soybean protein

Product description
Textured Soya Protein is a soya protein produced from the NON-GMO raw material as ideal food ingredient of high protein. It has excellent characteristic of fiber texture and high ability to bind juiciness, such as water and vegetable oil.
Application:
Textured soy protein is used mainly in kinds of meat products and maigre products, such as dumpling, bun, ball, and ham.
Main kinds:
Textured soy protein can be extruded in a wide variety of sizes, colors, flavors and shapes to fit customer requirement.
Color: yellowish, beef color and brown 
Size: granule, chunk and flakes. 
If special requirements, factory can satisfy it from customers. 

Standard quality items:

Chemical analysis

Specification

Methods of analysis

Protein(N×6.25 ,dry base)

Min. 50%

GB/T5009.5-2003(KJELDAHL

Moisture

Max. 10.0%

GB/T5009.3-2003

Ash

Max. 7.0%

GB/T5009.4-2003

Fat

Max. 1.0%

GB/T5009.6-2003

Physical analysis:

 

 

Color

Cream white fine powder

SYS-ZY-CPZY-02

Flavor

Bland

SYS-ZY-CPZY-03

Particle Size on 100 Mesh

Min 95%

SYS-ZY-CPZY-09

Microbiology analysis:

 

 

Total Plate count

Max.50000 cfu/g

SN0168-92

E.Coli

Negative

SN0169-92

Salmonella

Negative

SN0170-92

Packing

20kgs/bag net weight, multi-wall, poly-lined paper bag

Lable

Brand name; Product name, Manufacturer ,CIQ register no., Batch no., Manufacture date and Expiry date

Storage

The product should be stored on the pallet, and in a dry cool place (at a temperature of ≤23℃ and a relative humidity of ≤60℃)

Shelf life

Within 12 months’ shelf life under above storage situation.

 

Corresponding parameter set not found, please add it in property template of background
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