Textured Vegetable/Soy Protein

TexturedVegetable/Soy Protein Our company adopts advanced textured vegetable protein production line and processes from Buler company, Switzerland, we choosing quality de-fatted soy flakes as main material, expanding the material and protein molecule by extrusion mothed, forming lots of layers organization just fiber structure. The product's textural structure, appearance and taste is similar to the meat,it is the best substitute for meat products. Our high quality products with light-yellow, its form like spongiform structure and its shape like mass or particle. As semi-finished foodstuff material, this product not only contains nutritional content (low-fat, high-protein, edible dietary fiber), but also has the function combined with oil and water-binding is obvious. Feature 1.protein(dry basis N x 6.25)% ≥50.0 2.Fat(dry basis)% ≤1.5 3.Mositure% ≤10.0 4.Fiber(dry basis)% ≤5.0