1. Textured soy protein processing line introduction Textured soy protein processing line is mainly made up with raw materials treatment system, extrusion system, drying system and controlling system. It has high stability and automatic performance, which offers the possibility to control the expansion of the extrudate through various means to control the texture of the final product. Textured soy protein processing line core technology is co-rotating twin-screw extrusion. Twin-screw extruder is the core of this line, enabling the continuous production of expanded snack. 2. Textured soy protein processing line description: 2.1 Flow chart: raw materials---extrusion---drying---cooling---packing 2.2 Textured soy protein processing line features: 2.2.1 High work efficiency, automation degree, materials usage, application range. 2.2.2 Low land occupation, power consumption, labor cost, waste rate. 2.2.3 Various configurations and capacity choices. 2.2.4 Various finished products sizes and shapes. 2.2.5 Production factors can be quantified and controlled. 2.2.6 World-class food grade fittings. 2.2.7 All machines and fittings can be custom-made. ODM or OEM is available. 2.2.8 Professional pre-sale, sale and after-sale service. 2.2.9 Extruder adopts full composite screws, it is made up with screw joints, retaining rings and kneading blocks. The material is 38CrMoAl, which is treated by nitriding. 3. Textured soy protein samples introduction Textured soy protein, often called TSP (TVP), is made from soy protein concentrate by giving it some texture. TSP is available as dry flakes or chunks. It will keep its structure when hydrated. Hydrated textured soy protein chunks have a texture similar to meat. It can be used as a meat replacement or can be added to meat. Textured soy protein contains about 50-70 percent protein. Recently the popularity of textured soy protein is increasing, mainly because of its health benefits. It has been proven that textured soy protein can help to prevent heart problems and many countries allow health claims for food, which are rich in soy protein .
1. Textured soy protein processing line introduction Textured soy protein processing line is mainly made up with raw materials treatment system, extrusion system, drying system and controlling system. It has high stability and automatic performance, which offers the possibility to control the expansion of the extrudate through various means to control the texture of the final product. Textured soy protein processing line core technology is co-rotating twin-screw extrusion. Twin-screw extruder is the core of this line, enabling the continuous production of expanded snack. 2. Textured soy protein processing line description: 2.1 Flow chart: raw materials---extrusion---drying---cooling---packing 2.2 Textured soy protein processing line features: 2.2.1 High work efficiency, automation degree, materials usage, application range. 2.2.2 Low land occupation, power consumption, labor cost, waste rate. 2.2.3 Various configurations and capacity choices. 2.2.4 Various finished products sizes and shapes. 2.2.5 Production factors can be quantified and controlled. 2.2.6 World-class food grade fittings. 2.2.7 All machines and fittings can be custom-made. ODM or OEM is available. 2.2.8 Professional pre-sale, sale and after-sale service. 2.2.9 Extruder adopts full composite screws, it is made up with screw joints, retaining rings and kneading blocks. The material is 38CrMoAl, which is treated by nitriding. 3. Textured soy protein samples introduction Textured soy protein, often called TSP (TVP), is made from soy protein concentrate by giving it some texture. TSP is available as dry flakes or chunks. It will keep its structure when hydrated. Hydrated textured soy protein chunks have a texture similar to meat. It can be used as a meat replacement or can be added to meat. Textured soy protein contains about 50-70 percent protein. Recently the popularity of textured soy protein is increasing, mainly because of its health benefits. It has been proven that textured soy protein can help to prevent heart problems and many countries allow health claims for food, which are rich in soy protein.
1. Textured soy protein processing line introduction Textured soy protein processing line is mainly made up with raw materials treatment system, extrusion system, drying system and controlling system. It has high stability and automatic performance, which offers the possibility to control the expansion of the extrudate through various means to control the texture of the final product. Textured soy protein processing line core technology is co-rotating twin-screw extrusion. Twin-screw extruder is the core of this line, enabling the continuous production of expanded snack. 2. Textured soy protein processing line description: 2.1 Flow chart: raw materials---extrusion---drying---cooling---packing 2.2 Textured soy protein processing line features: 2.2.1 High work efficiency, automation degree, materials usage, application range. 2.2.2 Low land occupation, power consumption, labor cost, waste rate. 2.2.3 Various configurations and capacity choices. 2.2.4 Various finished products sizes and shapes. 2.2.5 Production factors can be quantified and controlled. 2.2.6 World-class food grade fittings. 2.2.7 All machines and fittings can be custom-made. ODM or OEM is available. 2.2.8 Professional pre-sale, sale and after-sale service. 2.2.9 Extruder adopts full composite screws, it is made up with screw joints, retaining rings and kneading blocks. The material is 38CrMoAl, which is treated by nitriding. 3. Textured soy protein samples introduction Textured soy protein, often called TSP (TVP), is made from soy protein concentrate by giving it some texture. TSP is available as dry flakes or chunks. It will keep its structure when hydrated. Hydrated textured soy protein chunks have a texture similar to meat. It can be used as a meat replacement or can be added to meat. Textured soy protein contains about 50-70 percent protein. Recently the popularity of textured soy protein is increasing, mainly because of its health benefits. It has been proven that textured soy protein can help to prevent heart problems and many countries allow health claims for food, which are rich in soy protein.
Product Description * The soybean or soya bean (Glycine max) is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. * Traditional unfermented food uses of soybeans include soymilk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, natt, and tempeh. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes. Soybeans contain significant amounts of phytic acid, dietary minerals and B vitamins. Soy vegetable oil, used in food and industrial applications, is another product of processing the soybean crop. Soybean is the most important protein source for feed farm animals (that in turn yields animal protein for human consumption) Nutritional ValueFor human consumption, soybeans must be cooked with "wet" heat to destroy the trypsin inhibitors (serine protease inhibitors). Raw soybeans, including the immature green form, are toxic to all monogastric animals Soybeans are among the best sources of plant-based protein. The protein content of soybeans is 36â??56% of the dry weights. Soybeans contain a fair amount of both soluble and insoluble fibre Soybeans contain higher amounts of isoflavones than other common foods 27Trusted Source Trusted Serving Size: 1cup Calories: 173 Water: 63% Protein: 16.6 grams Carbs: 9.9 grams Sugar: 3 grams Fibre: 6 grams Fat: 9 grams Saturated: 1.3 grams Monounsaturated: 1.98 grams lyunsaturated: 5.06 grams Omega-3: 0.6 grams Omega-6: 4.47 Specification Colour: Cream Size: 4mm to 5mm Diameter Type: Polished, Unpolished Quality: Gold, Silver, Platinum Packing Size: 30Kg, 50kg, 100kg
We are one of the largest manufacturer / exporter of wide range of NON GMO soya products like: Soya Flour - Toasted - Food Grade / Feed Grade, Soya Flour - Toasted and Untoasted, Defatted Lightly Toasted Soya Grits, Defatted Soya Grits, Soya Flakes, Soya Doc / Soya Doc Hi-Pro, Soya Doc / Meal - Full Fat - Enzyme Inactive, Soya TVP and successfully exporting NON GMO soybean meal to worldwide. Our products are of a very good quality and Our prices and very affordable.etc high quality and competitive price are our advantage Soybean Meal : 300 Euros/MT Packaging : 50kg Bags We will send you photos soon Deliveing:After received your workable deposit,loading within 7-10days Valid:7days hope those price for mung beans will meet your demand,if not,pls inform me your target price we could negotiate, Terms of payment: 50% TT against P.I, Against shipping documents and balance 50% by LC Please provide us with the following information: 1) Total quantity for this first shipment 2) Direct consignee and address? 3)How soon do you need this shipment? Provide us with your full delivery address, When do you want us to start with your packing? What is your port of discharge? Are you a broker or end buyer? Have ever imported this product before? Best Regards as we wait your soonest reply
Soybean (also known as soyabean), the legume or bean with the botanical name Glycine max, has attained global importance as a rich source of proteins and polyunsaturated oil after the World War II. It is also an important vegetarian source of omega-3 and omega-6 fatty acids. Direct food uses of soybeans include soya milk and tofu (made from soya milk). Fermented foods like soy sauce are also made from soybeans.bean products over the past few years. Today, soybeans are cultivated across the globe in large quantities and are processed to obtain vegetable oil as well as the oil meal for a wide range of end-uses. Malaysia. Therefore, the soybean processing industry, i.e., solvent extraction plants to extract the triglyceride oil from soybeans and feed making plants to produce various animal feeds from the extracted soybean oil meal (and other oil meals), have flourished in these countries in the past several decades. Standards have been specified for various grades of soybeans which are traded across the globe. Soybeans generally contain about 18 to 20% triglyceride oil and 35 to 40% proteins on dry basis. Traditionally, soybeans are first processed in solvent extraction plants to obtain the vegetable oil and then the oil meal is either used as a component of different animal feeds. Soybean flour is also used to make traditional breads after mixing with other flours like wheat flour. Other products like textured vegetable proteins (TVP) are also made from soybeans. Baby food formulations, meat and dairy alternatives, soy nut butter are some of the advanced food products made from soybeans.
Soybean Seed 1. Introduction: Soybean seeds, scientifically known as Glycine max, are a valuable leguminous crop renowned for their high protein and oil content. A versatile commodity, soybean seeds find application in various industries, including food processing, animal feed production, and oil extraction. This product information guide provides key details about soybean seeds, covering their characteristics, nutritional value, common uses, and storage considerations. 2. Characteristics: Shape and Size: Soybean seeds are typically small, oval-shaped legumes with a length ranging from 5 to 11 mm. Color: The color of soybean seeds can vary, including shades of yellow, brown, or black, depending on the variety. Texture: The seed coat is smooth, and the seeds have a firm yet easily crushable texture. 3. Nutritional Composition: Protein Content: Soybean seeds are prized for their high protein content, ranging from 35% to 40%. This makes them a valuable source of plant-based protein. Oil Content: Soybeans contain approximately 18% to 20% oil, primarily consisting of polyunsaturated fats. Carbohydrates: The carbohydrate content is moderate, providing energy and dietary fiber. Vitamins and Minerals: Soybeans are rich in vitamins (B-complex) and minerals (iron, calcium, magnesium), contributing to their nutritional profile. 4. Common Uses: Edible Oil Production: Soybean oil is extracted from the seeds and widely used in cooking and food preparation. Animal Feed: Soybean meal, a byproduct of oil extraction, is a valuable protein source in livestock and poultry feed. Food Products: Soybeans are processed into various food products, including tofu, soy milk, soy sauce, and textured vegetable protein (TVP). Industrial Applications: Soybean oil is used in non-food applications such as biodiesel production and as a base for industrial lubricants. 5. Storage Considerations: Moisture Control: Soybean seeds should be stored in a cool, dry place to prevent moisture absorption and reduce the risk of mold growth. Airtight Containers: Packaging should be airtight to maintain freshness and prevent the seeds from becoming rancid due to exposure to air. Temperature: Storage temperatures should ideally be below 25�°C to preserve the quality of the seeds.
