Factory price food grade Textured Soy Protein with good quality

Product Description
Textured Vegetable Protein (TVP) or Texturised Vegetable Protein, is a meat substitute made from Non GMO soybean, after peeling,defatting, comminuting, extrusion, puffing, then gained after treated under high temperature and pressure. It is purely natural vegetable products without cholesterol or any other additives. The protein content is more than 50%, and it has good water absorption, oil preserving and fibrous structure. Tasting like meat, it is an ideal high protein ingredient for meat products.
* Application: 
- boiled dumplings, sausages, meat balls, stuffing food, seasoning paste, vegetarian products, convenience or instant food.
- Colored TVP can be processed as mimesis of beef, chicken, ham, seasoned sausages, fish etc.
Specification
Moisture(%) 

≤10
Crude Protein(dry basis) % 
≥50
Fat% 
≤1.0
Crude Fiber(dry basis) % 
≤ 3.5
Weight(g/L) 
1 5 0-----4 5 0
Related Products
This product has high content of protein, good quality, low fat, without cholesterol, easy to be absorbed by human being. It has excellent texturised structure and water absorption, extensive used as filling in food industries, and delicacy on family tables.
It has certain function of diet therapy for arteriosclerosis, diabetes and cardiovascular diseases.

*Applications:

- in dumplings and sausages:
TVP can be used 15-20% (wet basis) into meat stuffing, i.e. 15-20 kg (wet basis) of TVP added to 100 kg of meat; TVP can be used 20-30% (wet basis) of vegetarian stuffing. If used in vegetarian stuffing, according to actual need, fried with vegetable oil then mix together will be more tasted.Soak certain amount of TVP (dry basis) into warm water (±50Celsius) for 20 to 30 minutes, fish them out, wash 1 or 2 times by clean water, swing off the water to get them dry, then it is ready to be used.
Put the dehydrated TVP (if big granules or flakes, must be minced in tumbler or meat grinder) together with meat stuffing into the stuffing mixer, then put into seasoning, salt, cooking liquor and other supplementary materials and stir them up.
Suggestion: in order not to influence the flavor of products, please add half of the dosage for the 1st time, then increase the quantities according to test results.
- in vegetarian food
make vegetarian good directly using TVP;
TVP of streaky or flake after absorbing water, marinate in broth, stir after adding salt and other seasoning, and string together as meat. They can be roasted or electrical roasted, deep-fried then put into fractional packages to make instant food of different flavors.
Workshop & Laboratary
Certifications
FAQ
1. What's your payment terms?
T/T or L/C or D/P or West union.
2. When will we get reply?
We ensure you fast response, fast service . Emails will be replied in 12 hours in working days, we can answer you in time.
3. How about the packing?
Usually we provide the packing as 20kg/bag or 25 kg / bag or by carton. Of course, if you have special requirements on them,
we can do by your indications.
4. How about the validity of the products?
According to the products you ordered. Usually 24 months.
5. What documents you provide?
Usually, we provide Commerical Invoice, Packing List, Bill of loading, COA , Health certificate and Origin certificate. If
your markets have any other special requirements, please kindly let us know.
6. What is loading port?
Usually Qingdao or Tianjin.