Textured Soy Protein
Introduction
Textured Soy Protein (TSP) or Textured Vegetable Protein, is a meat substitute made from Non GMO soybean.
Specifications
|
Product Name |
Non GMO textured soy protein |
|
Product Code |
NNOPP010 |
|
Latin name |
Glycine max (Linn.) Merr. |
|
Use Part |
soybean protein powder |
|
Sample |
50-100g |
|
Origin |
China |
| Physical / Chemical/ Microbiological | |
|
Apperance |
light yellow soy protein texture be similar to lean meat |
|
Taste & Odor |
Characteristic |
|
Particle Size |
6-40mesh |
|
Protein (dry basis)(NX6.25)% |
≥50% |
|
Moisture (%) |
≤ 10 |
| PH (% in water) | 7-7.8 |
| Ash (%) | ≤8.0 |
| Gluten | Free |
|
Melamine |
Not detected |
|
Heavy Metal |
Pb<0.5mg/kgAs<.0.2 mg/kgCd<0.2 mg/kgHg<0.2 mg/kg |
| Microbiological | |
|
TPC (CFU/GM) |
<10000 cfu/g |
|
Mould & Yeast |
< 100cfu/g |
|
E.coli |
<10 cfu/g |
|
Coliforms |
<10 cfu/g |
|
Pathogenic Bacteria |
Negative |
|
Staphylococcus |
Negative |
|
Salmonella |
Negative |
|
Listeria Monocytogenes |
Negative |
|
Aflatoxin (B1+B2+G1+G2) |
<10PPB |
|
Storage |
Cool, Ventilate & Dry |
|
Package |
20kg/bag. |
|
Shelf Life |
24Months |
Application
The Non GMO textured Soy Protein can be widely used in meat products (such as meat balls, meat cakes, etc.) and imitation meat products to improve the nutritional structure of finished products and reduce production costs
