Introduction:
Textured soy protein is made from high quality Non-GMO soybean,produced through peel,degrease,extraction,expanding,high-temperature&high-press,widely used in the processing of fast-frozen foods&meat products,also it is as a main stuff directly into all kinds of vegetarain foods and meat-imitate products etc...
Physical&Chemical Index:
Protein(%): ≥70/50
Moisture:≤10.0
Fat: ≤1.0
Ash: ≤6.0
Crude Fiber: ≤3.5
Urease activity: negative
Microbiological index:
Total plate count: ≤30000cfu/g
Coliform: ≤30MPN/100g
Yeast&Moulds: ≤50cfu/g
Ecoli: negative
Salmonella: negative
Staphylococcus aureus: negtive
