High-Quality Textured Soy Protein Producer Manufacturers – High Quality Non-GMO Textured Soy Protein – Shansong Biological

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We believe that prolonged time period partnership is really a result of top of the range, benefit added provider, prosperous knowledge and personal contact for Soy Protein Emulsion , China Food Additive Producer , Shandong Wonderful , Our business has been devoting that "customer first" and committed to helping shoppers expand their small business, so that they become the Big Boss !

High-Quality Textured Soy Protein Producer Manufacturers – High Quality Non-GMO Textured Soy Protein – Shansong Biological Detail:

Physical and chemical index
Protein (dry basis, N×6.25, %)	≥50,60,70
Moisture (% )	≤10.0
Fat(%)	≤1.0
Ash (dry basis, %)	≤6.0
Crude fiber (dry basis, %)	≤6.0
Microbiological index
Total plate count	≤30000CFU/g
Coliform	≤3.0MPN/g
Yeast & Moulds	≤50CFU/g
E.coli	＜3.0MPN/g
Salmonella	Negative

Put the textured soy protein into a pollution-free and odor-free container, and soak it in warm water according to a certain proportion. Generally, the ratio of tissue protein to water is 1: 3, and soak it for 60 ~ 90 minutes, and turn it over for 2 ~ 3 times during the period to achieve the best soaking effect. According to the process requirements, it can also be soaked in appropriate proportion of salt water, and then it can be added to the product according to a certain proportion when the product is soft and free of lumps after rehydration.
Suggested addition amount: 5% ~ 10%

Packaging: in CIQ-inspected Kraft bags lined with polyethylene bags.

Net weight: 10 kg/bag, or up to the buyer’s request.

Transportation and Storage: Keep away from rain or damp during transportation and storage, and not loaded or stored together with other smelly products, to be stored in a dry cool ventilated place at the temperature below 25℃ and relative humidity below 50%.

Shelf life: Best within 12 months under appropriate storage condition from the production date.

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