textured soy protein

made of free GMO soy beans. widely used in sausage and foods to replace meat.

1. sensory organ index

The soy protein is no mildew. It presents minced state. There is no foreign matters to the naked eye.

2 Physical and chemical index                                       

Crude protein (dry basis N*6.25) %   min 50

Weight(g/l)   280-330

Moisture (%) max 10

Fat (dry basis) %    max 1.5 Crude

fiber  max 3.5

Particle size:    2~7mm

3 Microbiological Item index

Total plate count(cfu/g)      max20000

E-coli  Negative

Coliform(cfu/g)   max 100

Yeast and Mold(cfu/g) max 50

4.Packing:20kg/bag (The compound paper bag with the PE linning)

5.Shelf and Storage: The product should be stored in a dry cool place away from materials with strong odour (Below 25C  and 60% relative humidity) Following the above guidelines should insure 12-mouth shelf life.

textured soy protein