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Commodity
soy protein powder textured
Product Description
Our 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...
Specifications
1.Extacted from non-GMO soybeans
2. min 70% protein content
3. good emulsifier & gelling property
4. excellant additive for meat industry
Protein(%) |
≥70% |
Moisture |
≤10.0% |
Fat |
≤1.0% |
Ash |
≤6.0% |
Crude Fiber |
≤3.5% |
Total plate count |
≤30000cfu/g |
Coliform |
≤30MPN/100g |
Yeast&Moulds |
≤50cfu/g |
Ecoli: |
Negative |
Salmonell |
Negtive |
Staphylococcus aureus |
Negtive |
Usage
textured soy protein is a high quality protein made from non-GMO soybeans.
Widely used in beverage, nutritious food and ferment provisions crafts. It has special action to Lower serum cholesterol ,
raise provisions quality, increase nutrition, avoid heart and cerebral disease etc.for example, It can enhance a meat product′s taste, improve protein and vitamin content, It can also enlarge a bread′s volume,Lengthen it′s shelflife.
Storage
1. Be set to cool, dry and ventilated place, away from fire source and materials with strong odour.
2. Sealed, Prevent from rain, sunlight and strong acis or alkali.
3. Best temperature for storage is below 25°C, keep ventilation and dryness.
4. Lightly transport and protect from package damage.
5. Following the above guidelines should insure 12-month shelf life.
Company Introduction
Yantai Zhongsheng Import and Export Co.,Ltd, was established in 1992,it is the subpart of Ministry and Commerce of China Overseas Trade Company headquarters.The company has a considerable development in grains and oils,animal feed,energy and has higher visibility and influence in north China,east China and more than 30 countries overseas,establish and maintain the good relations of cooperation with many domestic and foreign companies.
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