Textured Soy Protein products with excellent meat-like fibrous texture, are suitable in many vegetarian food items without sacrificing the quality, such as vegetarian ham, nugget, hamburg, sausage, duck analogue , goose analogue, beef steak and marine analogue products. Whether you need general information on products, specific problem-solving assistance, finished products’recipe, technical support or process advice, please don't hesitate to contact us.
the simple specification of TVP as follows:
Physical characteristica:
Color: Light yellow/Brown Yello
Odor: None Mildew
Impurity: None visible impurity
Chemical Characteristics:
Protein (N* 6.25 dry base) : 50% min.
Moisture: 9% max.
Ash (dry base): 6.5% max.
Fiber (dry base):5% max.
Fat (dry base):1%max.
Density:140-440g/l
Hydrated times :80℃,2-3min (1500r/min, 5min centrifugal de-hydrate)
Microbiological characteristics:
TPC:300/g Max.
Coliform: 30/100g Max.
Salmonella: Negative
E.coli: Negative
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