Specifications

Textured Soy Protein is widely used in meat producs, sausage, and vegetarian diet.

Textured Soybean Protein (TVP) is available from White Soybean Protein, soybean protein concentrate, or soybean protein isolate

 

It has excellent characteristics of fiber texture and high ability to bind juice.

 

As mouthfeeling and elasticity close to meat, TVP is the ideal food ingredient of high protein.

 

For meat products, using TVP could lower the cost of products, raise protein content, bind meat juice, promote nutrition and chewing feel.

 

In addition, it can be used as raw material of vegetarian diet. TVP can be extruded in a wide variety of sizes, colors, flavors and shapes to fit customer's requirement.

 

 

Item                         Index sign

Protein                       50%-70%

Fat                           ≤1.5%

Moisture                       ≤10%

Crude fiber                    ≤5%

Ash                           ≤7%

Density g/l                   135-440

Total plate count per/g       ≤30000

li per/100g               ≤40

Pathogenic bacteria           Neg.