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Personne àcontacter Ms. cindy
HongKong road, Qingdao, Shandong
Textured Vegetable Protein Introduction: 􀂃 Textured Soy Protein (TSP) or Textured Vegetable Protein is a meat substitute made from Non GMO soybean, after peeling, defatting, comminuting, extrusion, puffing, and then gained after treated under high temperature and pressure. It is purely natural vegetable products without cholesterol or any other additives. The protein content is more than *0%, and it has good water absorption, oil preserving and fibrous structure. Tasting like meat, it is an ideal high protein ingredient for meat products and vegetarian food. Application: 􀂃 -Boiled dumplings, noodles, sausages, meat balls, stuffing food, seasoning paste, vegetarian products, or instant foods. TEXTURED VEGETABLE PROTEIN (TVP) ITEM INDEX Protein(N*6.*5) % *0%Min Moisture % *0.0%Max Fat(dry basis, %) 1.5%Max Weight(g/l) **0g / l min. ***0g / l min. Fiber (dry basis, %) 5.0% Max.
