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SPECIFICTION:
TSP own better textural properties，are well used for textured products. When hydrated, they turn into a fibrous meat-like texture with good water binding and provide better mouthfeel, making them perfect for meat and meat alternative applications.
TYPICAL ANALYSIS:
Protein content (Dry basis) | Min. 50 % |
Moisture | Max. 7.0 % |
PH value | 7.0-7.5 |
Ash | Max. 6.0 % |
Fat | Max. 1.0 % |
Total plate count | Max. 20000 CFU/g |
Coliform | Max. 30 MPN/100g |
E. Coli | Negative |
Salmonella | Negative |
TYPICAL APPLICATION:
Nutrition bar
Meats alternatives
Breakfast cereals
Snacks
Manufacturing
