Textured Vegetable Protein(TVP) also known as Textured Soy Protein or Texturised Vegetable Protein, is a meat alternative made from NON-GMO soybean under high temperature and pressure. It is purely natural vegetable products without cholesterol or any other additives. The protein content is more than 50%, and it has good water absorption, oil preserving and fibrous structure. Tasting like meat, it is an ideal high protein ingredient for meat products. 

 

Application: 

- boiled dumplings, sausages, meat balls, stuffing food, seasoning paste, vegetarian products, convenience or instant food. 

 

Specifications:

odor: Normal, the inherent odor of TSP.

Crude protein( dray basis) %min           50

Hydration %min                            240

Moisture % max                            10

Water abosoption %min                     300

Weight by volume(g/l)                     150-450

fat(dry basis)% max                       1

Total plate count(cfu per gram)           less than 20000

E-coli.(cfu per 100 grams)                negative

Salmonella(cfu per gram)                  negative