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1 Introduction:
Sanwei Textured Soy Protein(TVP) is made from Non-GMO soybeans, with good texture and fibrous structure, perfect water-absorbing and oil-binding capability ,it chewed similar to meat and has becomesan ideal high protein additives in meat products. Sanwei TVP can be extruded in a wide variety of sizes, colors, flavors and shapes to fit customer's requirement.
2 Application:
Used in meat product, it could reduce the producing cost and increase the protein content of protein which makes the meat product has higher nutritious value.
After being soaked, it could also be made into various shapes of fried and boiled vegetarian meat products directly.
TVP is mainly used in dumplings, sausages, meatballs, stuffing products, meaty food, convenience food, etc. It can also be processed into beef, chicken, ham, bacon, fish, etc.
3 Data Sheet
Model SW5001(3*3)
SW5002(6*6)
SW5003(9*9)
color Yellowish
Smell Blank
Shape Granular
Crude protein（N*6.25，%) Min:50.0
Moisture（%） Max:10.0
Crude fat（%） Max:1.0
Thick ash（%） Max:6.0
Crude fiber（%） Max:5.5
Urease activity Negative
Total plate count（cfu/g） Max:30000
Coliforms（MPN/100g Max:30
Salmonella Negative
Packaging:In CIQ-inspected qualified bags,15kg/bag, 20kg/bag,25kg/bag, or according to your request
Storage: The shelf life is 12 months under 28℃ in dry and cool place. The relative humidity is less than 65%