Textured soybean protein

Category：

Soybean base

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.