Sanwei Textured Soybean Protein (TVP) is available from White Soybean Protein, soybean protein concentrate, or soybean protein isolate by American Wenger Extruder. It has excellent characteristics of fiber texture and high ability to bind juice. As mouthfeeling and elasticity close to meat, TVP is the ideal food ingredient of high protein. For meat products, using TVP could lower the cost of products, raise protein content, bind meat juice, promote nutrition and chewing feel. In addition, it can be used as raw material of vegetarian diet. Sanwei TVP can be extruded in a wide variety of sizes, colors, flavors and shapes to fit customer's requirement.
Item Index sign
Protein 50%-70%
Fat ≤1.5%
Moisture ≤10%
Crude fiber ≤5%
Ash ≤7%
Density g/l 135-440
Total plate count per/g ≤30000
E.coli per/100g ≤40
Pathogenic bacteria Neg.
