Complaint
Textured soy protein, also known as textured vegetable protein, is a meat substitute made from non-GMO soybean, after peeling, defatting, commenting, extruding, puffing, and gained after treated under high temperature and pressure.
Specification:| Test Item | Unit | The Standard |
| Appearance | -- | Light yellow granular or prill |
| Odor and Taste | -- | Odor and taste of soy protein |
| Protein(dry base) | % | 50Min. |
| Moisture | % | 10.0Max. |
| Ash | % | 8.5Max. |
| Fiber | % | 5.0Max. |
| Fat | % | 1.0Max. |
| Total Plate Count | cfu/G | 3000Max. |
| Coliforms | MPN/100g | 30Max. |
| E.Coli | -- | Negative |
| Salmonella | -- | Negative |
Textured soy protein is purely nature vegetable products without cholesterol or any other additives. It has good water absorption, oil preserving and fibrous structure. Tasting like meat, it is an ideal high protein ingredient for meat products.
Textured soy protein is widely used as minced meat for vegetarians, like in boiled dumplings, sausages, meat balls, stuffing food, seasoning paste, spagettii bolognaise, hamburger, convenience or instant food.
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