TEXTURED VAGETABLE PROTEIN

Also known as Textured Soy Protein(TSP) or texturised vegetable protein, is a meat substitute derived from Non-GMO soybean ,through peeling, degreasing, grinding,
extrusion, expanding, high temperature and pressure treatment.It si purely natural vegetable products with no cholesterol or any other additives. This product is of high protein content and low fat content, easy to be absorbed by human being. It has excellent fiber structure and water absorption ability, extensively used as fillings in food industries, and made into dainty dishes on family tables. Tastes like meat, it is an ideal high protein ingredient for meat products. It also has certain function of diet therapy for arteriosclerosis, diabetes and cardiovascular diseases.

Spesifications
Protein(dry basis) Min 50% (on dry basis NX 6.25)
Moisture Max 10.0%
Ash Max 1.0%
Crude fiber(dry basis) Max3.5%
Crude fat(dry basis) Max1.0%
As Max0.1mg/kg
Pb Max0.2mg/kg
Total plate count Max30000cfu/g
Coliform Max30mpn/100g
Shelf time 12months
Package 20kg net paper-plastic bags
10MT/20’FCL