Non-GMO Soy Bean Tvp 50% Textured Soy Protein/ Soybean Wiredrawing Protein Wholesale Edible Textured Soy Protein Applied to Pizza

• Certification: ISO, HACCP
• Assay Method: HPLC-MS, Kjeldahl
• Application: Food, Health Care Products, Medicine
• Extract Source: Soybean Meal
• Type: Soy Textured Protein
• Transport Package: by Sea in Container
• Specification: 20KG/BAG
• Trademark: ALLRIGHT G. C.
• Origin: Shandong
• Production Capacity: 80tons/Day

Product Description

Quick Details
Textured Soybean Protein: Soybean protein with a stable network structure after organization.
Textured Soybean Protein has a fiber structure similar to meat, rich in chewiness, good water absorption, and oil retention. Applied in meat products, it can reduce processing costs and provide higher nutritional value. Textured Protein come in several forms, including filling, block, flake, and granular. It can be widely used in meat products (such as Rice-meat dumplings, meat pies, etc.) and imitation meat products to improve the nutritional structure of finished products and reduce production costs. It can also replace meat and fat to produce vegetarian foods (such as simulated chicken), and can also be used for processing pet food and soups.
Textured Soybean Protein have different forms such as granules, blocks, sheets, and filaments, with varying shades of yellow brown. Their network structure is arranged in a directional manner, forming elastic and resilient fiber bundles or layers, giving them a biting force similar to carnivorous muscle tissue when consumed. Typical tissue proteins contain about 60% protein.
Industrial production methods include:
(1) Squeeze method. Using defatted soybean meal as the raw material, the shear force formed by the extruder is used for organization. The protein produced by this method, also known as extruded protein, can be used as a base material for artificial meat or as an additive for meat products.
(2) Textile Way. The soybean protein filamentous fiber made from soybean protein isolate using a manufacturing process similar to artificial silk is called spun protein. Can be used as a muscle fiber material for advanced imitation meat products. This method has not yet been industrialized on a large scale.

Textured Soybean Protein contains essential amino acids for the human body, with a nutritional value comparable to animal protein. It has extremely low fat content and is cholesterol free, and its price is lower than animal protein. It has a tissue structure similar to meat, so soy tissue protein is widely used in various foods. Textured Soybean Protein, also known as artificial meat, refers to the addition of a certain amount of water and additives to low-temperature soybean meal, concentrated protein, or separated protein, stirring to make it mix evenly, forcing heating and pressure to make the protein molecules arranged neatly and have the same direction of tissue structure, and then heating to expand and solidify to form a small degree of fibrous protein with voids. Textured Soybean Protein is mainly produced from low-temperature soybean meal. Therefore, using Textured Soybean Protein can not only increase the protein content of the product, reduce the content of animal fat and cholesterol, prevent the meat tissue from being damaged and losing the touch of the meat due to high-temperature heating or mechanical action, but also reduce the cost of the product. In addition, due to its good water and oil absorption properties, it can reduce processing losses and reduce the feeling of oiliness. Textured Soybean Protein, suitable for meat products (such as hamburger beef pie, meatballs, meat stuffing, sausage)
1) It is used in meat products, such as meat sausage, meat cans, meat cakes, etc., to replace some lean meat, so as to increase the protein content, reduce costs, and improve the organizational structure of meat products.
2) Used for convenience foods to increase their protein content and enhance their nutritional value.CAS No.:9010-10-0
MF:C6H12O6
EINECS No.:232-554-6
FEMA No.:3025
Place of Origin:Shandong, China
Type:Emulsifiers, Flavoring Agents, Nutrition Enhancers

Color:light yellow
Odor:no off flavour
Ph:7±0.5

Description:
Textured Soy Protein is a soy protein produced from the NON-GMO raw material as ideal food ingredient of high protein. Produced through peel,degrease, extraction, expanding, high-temperature @ high press, widely used in processing of fast-frozen foods and meat products, also it is as main stuff directly in to all kinds of vegetarian foods

Application:Textured soy protein is used mainly in kinds of meat products and maigre products, such as dumpling, bun, ball, and ham.

Standard quality items: 

Packaging & Shipping

Packing	20kgs/bag net weight, multi-wall, poly-lined paper bag
Lable	Brand name; Product name, Manufacturer ,CIQ register no., Batch no., Manufacture date and Expiry date
Storage	The product should be stored on the pallet, and in a dry cool place (at a temperature of ≤23ºC and a relative humidity of ≤60ºC)
Shelf life	Within 12 months' shelf life under above storage situation.