Textured Soy Protein
Sanwei Textured Soy Protein(TVP) is made from NON-GMO soybean. It has excellent characteristic of fiber texture and high ability to bind juiciness. Chewing and elasticity likes meat, it is the ideal food ingredient of high protein. For meat and veggie foodproduct, using TVP will lower the cost of products, raise protein content, bind the meat juice as well as more nutrient and chewing feel.

2. Applications: Textured Soy Protein(TVP) mainly used in dumplings, sausages, meatball, stuffing products, Meaty food, Convenience food, Etc. It can also be processed into beef, chichen, ham, bacon, fish etc.

3. Data Sheet:
-Protein(Nx6.25 ,dry base):50.0% Min.-70.0%
-Moisture: 7.0% Max.
-Ash: 8.0% Max.
-Fat 1.0% Max.
-Crude Fiber: 5.5% Max.
-Color: Yellowish
-Flavor: Bland
Microbiology analysis:
-Total Plate count(cfu /g):20000cfu/g max.
-E.Coli (mpn/100g)：Negative
-Salmonella： Negative