| ≥1 piece |
Sanwei textured soy protein is made from non-gmo soybeans, with good organization and fiber structure, tasted similar to meat. As an ideal high protein food ingredient, it has been widely used in food industry to improve the protein and taste. It is mainly divided into two types: textured Soy protein and concentrated textured soy protein.
1. Product’s Target:
Physical and Chemical Index:
Item Index
Protein （ Dry basis ， N*6.25,% ） ≥ 50 ～ 70
Moisture （ % ）： ≤ 10.0
Ash （ Dry basis, % ）： ≤ 8.0
Fat （ Dry basis, % ）： ≤ 2 .0
Crude Fiber （ Dry basis ,% ）： ≤ 5.0
Microbiological Index
Item Index
Total plate count (cfu/g) : ≤ 30000
E.Coli (MPN/100g) : ≤ 30
Pathogenic Bacteria: Negative
TVP is mainly used in dumplings, sausages, meatballs, stuffing products , meatyfood, convenience food, etc.
It can also be processed into beef, chicken, ham, bacon, fish, etc.
3. Packaging: In CIQ–inspected qualified bags, 15kg/bag, 20kg/bag, 25kg/bag, or according to the buyer’s request .
4. Storage:
The shelf life is 12 months under