Quick Detail
Place of Origin
HS-CODE
19-
Package & Delivery Lead Time
Detailed Description
textured soy protein
1. reduce producing cost
2. improve the taste,binding water
3. Purity:80%
4. longer shelf life
Particular description:
Name: textured soybean protein 80%
properties:Textured Soybean Protein is available from White Soybean Protein, Soybean concentrate, or soybean isolate by American Wenger Extruder. It has excellent characteristic of fiber texture and high ability to bind juiciness. Chewing and elasticity likes meat, it is the ideal food ingredient of high protein.
Other tech indexs:
Item Moisture Protein Fat Crude fibre Ash Aerobic bacterial count Coliform bacteria Pathogenic bacteria
Index ≤10%
≥50%
≤1.5%
≤5.0%
≤7.0%
≤30000cfu/g
≤40MPN/100g
none
Usage:
It is characteristic of even texture by hydrated treatment in the production process. Food, meat-flavored, could be prepared by addition of 25%-50% soybean textured SPC to minced meat or other meat product.To some extent, as a substitute for pork, textured SPC contains natural antioxidant, which can provide protection in meat processing.and it can lower the cost of products, raise protein content, and bind the meat juice as well as more nutrient and chewing feel. In addition, it can be used for the material of veggie food. can be extruded in a wide variety of sizes, colors, flavors and shapes to fit customer requirement.
Storage: 1.Be set to cool.dry and ventilated place .away from Fire source.
2. Sealed,Prevent from rain .sunlight and strong acis or alkali.
3.Lightly transport and protect from package damage.
Packing: with net weight 10kgs per bag(or as your request)
Delivery Detail:15 days after ordering(ASAP)
Shelflife:24 months
Carried Standard: the international standards, such as ISO,BP, USP, FCC, etc. and China National Standard:GB.
Export areas: Australia, Spain, Singapore, Portugal, Malaysia, India, Pakistan, Turkey, Nepal, Egypt, South Africa, Romania, etc.
If you have any requirements, please contact us, We will provide you with our best sevices.
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