Textured Soy- Protein

Use of Textured Soy Protein Textured soy protein is used by the food industry in many foods products, mainly foods that resemble meat products such as beef, pork or chicken. Textured soy protein is also available in health stores. It is granular in texture and once rehydrated it has the texture of minced beef. Textured soy protein is also available in larger pieces that take on the consistency of stew meat after rehydration. It is widely used in sausage, banger, ham, stuffing products, meat ball, marine products, imitated crab, etc. Specification: Chemical analysis Microbiological analysis Protein dry basis 50% to 55% min E.coli: per/100g Nil Crude fibre 5.0% max Salmonella Negative PH 7±0.5 Total bacteria: per/g 30,000 max Fat 1.0% max Appearance Ash 10.0% max Mince, ball, flake and chunk with target size and color Moisture 10.0% max Size 3*3mm; 4*4mm; 5*5mm; 6*6mm