Textured soybean protein
Textured soybean protein
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. | |
