Textured Soy Protein-Proteína de soya texturizada
Descripción
Textured Soy Protein-TVP
Sanwei Textured Soy Protein(TVP) is made from NON-GMO soybean. It has excellent characteristic of fiber texture and high ability to bind juiciness. Chewing and elasticity likes meat, it is the ideal food ingredient of high protein. For meat and veggie foodproduct, using TVP will lower the cost of products, raise protein content, bind the meat juice as well as more nutrient and chewing feel.
2. Applications: Textured Soy Protein(TVP) mainly used in dumplings, sausages, meatball, stuffing products, Meaty food, Convenience food, Etc. It can also be processed into beef, chichen, ham, bacon, fish etc.
3. Data Sheet:
Product Name Textured Soy Protein
Sensory organ index
Appearance Light-yellow, Granular
Flavor Bland
Physical and chemical index
Crude protein(dry basis N*6.25)% 50% Min.
Moisture % 10.0%Max.
Fat% 1.0%Max.
Crude Fiber 5.5% Max
Microbiological Index
Total plate count (cfu/g) 20,000 Max.
E-coli (MPN/100g) Negative
Salmonella Negative
Packing
15kgs or 20kgs or 25kgs net weight, paper and plastic compound bag with food grade inner PE bag.
Shelf life and Storage
12 months-18 months from the manufactured date under conditions: bellows 28 centigrade and 65% relative humidity.
Sanwei Textured Soy Protein(TVP) is made from NON-GMO soybean. It has excellent characteristic of fiber texture and high ability to bind juiciness. Chewing and elasticity likes meat, it is the ideal food ingredient of high protein. For meat and veggie foodproduct, using TVP will lower the cost of products, raise protein content, bind the meat juice as well as more nutrient and chewing feel.
2. Applications: Textured Soy Protein(TVP) mainly used in dumplings, sausages, meatball, stuffing products, Meaty food, Convenience food, Etc. It can also be processed into beef, chichen, ham, bacon, fish etc.
3. Data Sheet:
Product Name Textured Soy Protein
Sensory organ index
Appearance Light-yellow, Granular
Flavor Bland
Physical and chemical index
Crude protein(dry basis N*6.25)% 50% Min.
Moisture % 10.0%Max.
Fat% 1.0%Max.
Crude Fiber 5.5% Max
Microbiological Index
Total plate count (cfu/g) 20,000 Max.
E-coli (MPN/100g) Negative
Salmonella Negative
Packing
15kgs or 20kgs or 25kgs net weight, paper and plastic compound bag with food grade inner PE bag.
Shelf life and Storage
12 months-18 months from the manufactured date under conditions: bellows 28 centigrade and 65% relative humidity.
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