Bolly Biology
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Textured Vegetable Protein is a fibrous plant protein produced and processed through special techniques, which has a texture similar to muscle fibers.
| Item | Specification |
|---|---|
| Protein (In dry base) | Min 60% |
| Moisture | Max 8.5% |
| Ash | Max 1.0% |
| Fat | Max 1.0% |
| Crude Fiber | Max 5.0% |
| Total Bacteria | Max 20000 cfu/g |
| E.coli | Negative |
| Salmonella | Negative |
Textured Vegetable Protein is a fibrous plant protein produced through advanced processing techniques. It features a physical texture that closely resembles muscle fibers, making it an excellent meat substitute.
Our Textured Vegetable Protein guarantees a minimum protein level of 60% on a dry basis, providing high nutritional value for various food applications.
The product is designed to be low in fat with a maximum fat content of 1.0%, while the maximum crude fiber content is kept at 5.0%.
The moisture content is restricted to a maximum of 8.5% to ensure stability, and the ash level is maintained at a maximum of 1.0%.
Our product complies with strict microbiological limits. The total bacterial count is limited to a maximum of 20,000 cfu/g, and tests show completely negative results for both E.coli and Salmonella.
