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Textured Soy Protein (TSP) 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.
| Item | Specification | Test Method |
|---|---|---|
| Moisture | ≤10% | GB 5009.3 |
| Crude protein | ≥50% | GB 5009.5 |
| Ash | ≤6% | GB 5009.4 |
| Crude fiber | ≤3.5% | GB 5009.10 |
| Fat | ≤1.0% | GB 5009.6 |
| Total Bacteria | ≤30000Unit/g | GB 4789.2 |
| Coliform bacillus | Negative | GB 4789.3 |
| E-coli | Negative | GB/T 4789.38 |
| Salmonella | Negative | GB 4789.4 |
| Yeasts and moulds | <100/g | GB 4789.15 |