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Soybean tissue protein red particle type
It is light yellow wet abrasive textured protein, which made from high-grade NON-GMO soybean with high water and oil holding capacity, fibrous structure and meat-like mouthful.
- Commodity name： Soybean tissue protein red particle type
Product Details
Soybean tissue protein red particle type
Product introduction:
It is light yellow wet abrasive textured protein, which made from high-grade NON-GMO soybean with high water and oil holding capacity, fibrous structure and meat-like mouthful. Textured soy protein can not only increase the protein content of the product, prevent the tissue of the meat from being destroyed due to high temperature heating or mechanical action, and lose the touch of the meat, but also reduce the cost of the product.
Product Application:
It is widely used in meat products, fish products, convenience foods, snack foods, cold food products and other nutritious foods. It can not only effectively increase the protein content, but also improve the taste of food, reduce costs, and extend shelf life. It has high nutritional value and Market application range.
The quality index conforms to Q/LSS 0003S.
70% granular tissue protein
In the tissue protein, adding a certain amount of water and additives, stirring to make it evenly mixed, extruded, puffing machine of high temperature and high pressure processing, with good water absorption, oil retention and fibrous structure, taste similar to meat, is an ideal high protein meat products additives. In the application of meat products, it can reduce the processing cost, increase the protein content in the product, and make it have higher nutritional value; after soaking, it can be made into various shapes of fried, boiled, fried and other flavors of vegetarian meat food. Protein content 70% granular tissue protein is divided into red and colorless two. It is mainly used in finely divided meat products. The recommended dosage is: 3%-8% tissue protein can be added to finely divided meat products.
50% granular tissue protein
50% red/colorless granular soybean tissue protein is to forcibly heat and pressurize soybean protein concentrate, so that protein molecules are arranged in order and have the same direction of tissue structure, and then expanded and solidified by heat to form a hollow fiber protein. The company 50% granular tissue protein is divided into red and colorless two. Mainly used in finely divided meat products.
Key words:
Soybean tissue protein
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