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