Sell Textured Soy Protein

Textured soy protein can be added into sausage, fish sausage and ham, It is favorable adhesive, filling and condiment for meat products. It can retain moisture of potage and flavor substance effectively during the process, accelerate fat absorption without oil-leakage. Also it can be used in plant protein beverages, cold drinks and cold foods,-it increases the emulsifying property and dilatability, improves quality of products and nutritional framework. Besides, it also can be treated as turbid of juice beverages. Textured protein has good corpuscular structure, it can be made into multi-flavored vegetarian, food after being saturated. And during the process of textured protein, various seasonings can be added, and then the processed protein can be used in instant and casual foods to give them diverse flavors. Main index (1) physical and chemical index item index Crude protein ( dry basis) ≥48 % Fat (dry basis) ≤1.5% Moisture ≤12 % Fiber (dry basis) ≤5% Volume weight (g/l) 180-390 Rehydration ratio ≥240 (%) Notice: Specific item can be designed in terms of customer’s requirement. (2) Microbe index Item index Total Aerobic plate count (cfu/g) ≤30000 Total Coliform count (MPN/100g) ≤40 Total yeast and Mould count (cfu/g) ≤50 Pathogenic Bacteria Negative (3) Hygiene index Item index As: Arsonic as As ≤0.5ppm Pb: lead as pb ≤ 0.5ppm -Packing: 20kg bag, white paper coating polyethylene within PE inner bag. -Quantity: 20mt/40fcl -Shelf life: 12 Months in cool & dry area, at a temperature of less than 23C and a relative humidity of below 60%.