Textured soy protein
General characteristics:
Textured soy protein is obtained trough the process of extrusion of white flour from the soy bean.
The good hydration quality and water retention allows it to reduce the cost, to improve the texture or to increase the protein level and the nutrition value in the production of sausages and raw salami.
Each sausage or salami, having different production methods, requires different levels of textured soy protein usage, and for this we are offering different types of granulation, structure and color: natural, caramel, light caramel, pink, light pink and red.
COLOR TABLE
Natural, caramel, light caramel, pink, light pink and red.
DIFFERENT TYPES OF TEXTURED SOY PROTEIN
Produs |
Structure |
Colors |
Packing |
Textured soy protein - powder |
Powder |
Natural, pink, caramel |
30 kg |
Textured soy protein - ref. 35 |
Granule |
Natural, pink, Caramel |
20 kg |
TECHNICAL SPECIFICATIONS
Sensorial characteristics |
|
Appearance |
Variable |
Smell |
Characteristic |
Impurities/Foreign objects |
Missing |
Colors |
Variable |
|
|
Physical-Chemical characteristics |
|
Raw protein (N x 6,25) |
Min. 50,00% |
Lipides |
Max. 2,00% |
Ash |
Max. 7,00% |
Volatile substances at 105°C |
Max. 8,00% |
Raw fiber |
Max. 4,00% |
Carbohydrates (Calculated by difference) |
Min. 29,00% |
pH Solution at 1% |
6,00 a 8,00 |
|
|
Micro-biological characteristics |
|
Salmonella in 25g |
Missing |
Micro-organisms - UFC/g |
<20000 |
Mold & Impurities - UFC/g |
<500 |
Coliform at 45°C/g |
<100 |
Packing: White or brown paper bags, internal with polyethylene.
Net weight: it varies depending on the product's granulation.
Storage: to be stored in a dry and airy place, at room temperature.
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Alimentary additives
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