| Customization: | Available |
|---|---|
| Certification: | ISO, HACCP |
| Assay Method: | HPLC-MS, Kjeldahl |
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high protein 70% Halal plant-based steak vegan type TVP textured soy protein
| Chemical analysis | Specification | Methods of analysis |
| Protein(N×6.25 ,dry base) | Min. 50% | GB/T5009.5-2010(KJELDAHL) |
| Moisture | Max. 10.0% | GB/T5009.3-2010 |
| Ash | Max. 7.0% | GB/T5009.4-2010 |
| Fat | Max. 1.0% | GB/T5009.6-2008 |
| Physical analysis: | ||
| Color | Cream white fine powder | SYS-ZY-CPZY-02 |
| Flavor | Bland | SYS-ZY-CPZY-03 |
| Particle Size on 100 Mesh | Min 95% | SYS-ZY-CPZY-09 |
| Microbiology analysis: | ||
| Total Plate count | Max.30000 cfu/g | SN0168-92 |
| E.Coli | Negative | SN0169-92 |
| Salmonella | Negative | SN0170-92 |
| 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. |
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