Description

Textured soy protein is a soya protein produced from the NON-GMO raw materials It provides strength through water binding in a ratio of 1:3 The product is widely used as minced meat for vegetarians, like in spagettii bolognaise or hamburger Physical characteristica: Color: Light yellow Odor: bland Impurity: None visible impurity Chemical Characteristics: Protein (N* 6.*5 dry base): min.*0.0% Moisture: min. 9.0% Ash (dry base): min.6.5% Fibre (dry base): min. 5.0% Fat (dry base): min 1.0 % Microbiological characteristics: Total Plate count: max.****0 per/g Coliform: max. *0/**0g Salmonella: Negative *****: Negative Functional: Hydration value: 1:3 (TVP: Water) Packing & Storage: Textured soy protein is supplied in whiter polylined paper bags. The product should be stored in a dry cool place away from materials with strong odour. Following the above guidelines should insure **-month shelf life.