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isolated soybean protein
Soybean tissue protein is a kind of foodstuff made by the material of soybean protein.? It is characteristic of even texture by hydrated treatment in the production process. Food, meat-flavored, could be prepared by addition of 25%-50% soybean textured SPC to minced meat or other meat product.? To some extent, as a substitute for pork, textured SPC contains natural antioxidant, which can provide protection in meat processing.
Quality Standard
1)Moisture: ≤10%
2)Protein: ≥48%
3)Fat: ≤1.5%
4)Crude fibre: ≤5.0%
5)Ash: ≤7.0%
6)Aerobic bacterial count: ≤30000cfu/g
7)Coliform bacteria: ≤40MPN/100g
8)Pathogenic bacteria: none