Textured Soy Protein( TSP)

Quantity Order:

Origin:

China

Payment Method:

Telegraphic Transfer (T/T)

Textured Soy Protein( TSP)
Synonyms: Textured Soya Protein
CAS NO.: 9010-10-0
EINECS: 232-720-8
Specification:
Item Specification
Protein 50.0% min
70.0% min

Moisture 10.0% max 10.0% max

Ash 6.0% max
6.5% max
Fat 0.8% max 1.0% max
Fiber 3.5% max 3.5% max

Properties:
Textured soy protein uses China-origin NON-GMO soy as its material to be made through peel , degrease, extraction, expanding, high-temperature & high-press. Textured soy protein is real natural plant protein product, with non cholesterin and any other additives. Textured soy protein has good sop function, grease-retain & fiber structure. Textured soy protein is tasted like meat, and textured soy protein is a wonderful additive for high-protein products . The textured soy protein can be divided into two types of 50% protein content and 70% protein content. Besides, textured soy protein is as a main stuff directly into all kinds of meat-imitate foodstuff. Textured soy protein can be divided into several shapes and sizes like mince, ball, flake and chunk.
Usages:

Textured soy protein is tasted like meat, so it is a wonderful additive for meat product. Textured soy protein also can reduce the cost and improve the nutrition of product. Widely used in: meat product and artificial meat product. Textured soy protein can also replace meat and fat to make vegetarian food ( such as dumpling, hamburg) , meanwhile textured soy protein can also be used in the process of pet food and soup ingredient produce.

Packing:
Packed in CIQ-inspected kraft bags lined with polyethylene bags in a closed bacteria-free environment. 20kg/ bag.

Storage:
Stored in a dry and ventilated place. The shelf life is 12 months.
Key words:
Textured Soy Protein

http: / / www.iro-taihe.com/ 07-TSP.html

http: / / www.ajcn.org/ cgi/ repri nt/ 32/ 8/ 1645? ijkey= 92144d92163702ad28de17ced999ab765adb394f
http: / / www3.inte rscience.wiley.com/ journal/ 119626813/ abstract
http: / / www.fstadirect.com/ GetR ecord.aspx? AN= 1976-04-S-0616
http: / / www3.interscience.wiley.com/ journal/ 1195 85180/ abstract
http: / / jn.nutrition.org/ cgi/ content/ full/ 128/ 10/ 1589

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