The soybean is processed obtaining defatted soybean flour, and then subjected to an extrusion process, which involves high temperature, pressure, texturing and dehydration, finally achieving textured soy protein.
Type:Nutrition Enhancers Product name:textured soy protein Certification:ISO Brand:Pinzheng Shelf Life:9 Months Usage:Raw Material Appearance:Dry Color:original soy or meat color Package:carton Sample:Free Storage:Cool Dry Place Features of textured soya protein textured soya protein textured soya protein textured soya proteinï¼? 1. High protein content of plants (50-65%, 4-5 times than meat). 2. no fat (take pork as an example of 28% fat). 3. the product is weakly alkaline, easy to digest, good absorption (meat is acidic, strong acid, not easy to digest, absorb). 4. long shelf life (dry product at normal temperature for 9 months). 5. Low processing cost (direct processing after re-soaking in rehydration). 6. all-round silk structure (more than 100 pieces of shredded meat per square inch than lean meat). 7. low cost (after water absorption and the same water content of meat, 3-8 times lower than the price of meat. 8. the tastes are chewy. 9. food safety is high (all natural plant raw materials, no preservatives, full process high pressure and high temperature treatment). 10. no bean flavor (materials are dislocated, deodorized, degreased).
Soya protein .
Veggie chicken nuggets TSP (TEXTURED SOY PROTEIN) PRODUCTS, MEAT ALTERNATIVE. 283g/color box (per pack), 24 color box/ctn/1.4 cft, carton size : 42.5x31x30cm, NW/GW=6.8/9.8KGS,
After the soy texturing process, the grinding process begins until a micronized flour is obtained.
Supplier: Tvp textured soy protein
Supplier: Textured soy protein
Application: high-temperature meat products, such as hot dog, sausages, ham etc. Characteristics: - Good water preserving capability to preserve water and gravy of meat products, keep the taste and flavor of meat products; enhance water absorption of baked food, hold water of food, reduce shrinkage and prolong its freshness period. - Good gel agglutinative property to hold water, flavor and sugar of food by gel texture of protein; give products better elasticity, improve texture and sliceability of products. - Good emulsification to accelerate the forming of oil-water emulsion, prevent oil droplets from separating, stabilize the emulsion. This can increase the yields of products, reduce costs, and make the preserving capability of water and oil 1:5:5(1 unit of protein can absorb 5 unit of water and 5 unit of oil or fat). - Good liquidity, high viscosity etc. 20kgs per paper-plastic bag with food grade HDPE liner.
Supplier: Textured soy protein, textured vegetable protein
Popcorn Butterfly 20 FCL: 26MT Expansion 40/42 and 42/44 K10: 65/70 Bags: Polypaper 10,15,20,25 kg or 50 LBS. We can put your own designe in the bag.
