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Home > Textured Vegetable Protein > High Quality Non -Genetically Modified Wheat Raw Materials Textured Vegetable Protein
High Quality Non -Genetically Modified Wheat Raw Materials Textured Vegetable Protein
High Quality Non -Genetically Modified Wheat Raw Materials Textured Vegetable Protein
High Quality Non -Genetically Modified Wheat Raw Materials Textured Vegetable Protein
High Quality Non -Genetically Modified Wheat Raw Materials Textured Vegetable Protein
High Quality Non -Genetically Modified Wheat Raw Materials Textured Vegetable Protein
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High Quality Non -Genetically Modified Wheat Raw Materials Textured Vegetable Protein
High Quality Non -Genetically Modified Wheat Raw Materials Textured Vegetable Protein
High Quality Non -Genetically Modified Wheat Raw Materials Textured Vegetable Protein
High Quality Non -Genetically Modified Wheat Raw Materials Textured Vegetable Protein
High Quality Non -Genetically Modified Wheat Raw Materials Textured Vegetable Protein

High Quality Non -Genetically Modified Wheat Raw Materials Textured Vegetable Protein

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Product Description

Textured Vegetable Protein Sample 1
Textured Vegetable Protein Sample 2
Textured Vegetable Protein Sample 3
Textured Vegetable Protein Production
Textured Vegetable Protein Packaging
Textured Vegetable Protein is a fibrous plant protein produced and processed through special techniques, which has a texture similar to muscle fibers.
Product Specifications
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
Frequently Asked Questions
What is Textured Vegetable Protein (TVP)?
Textured Vegetable Protein is a fibrous plant protein produced and processed through special techniques. It features a physical texture that is highly similar to natural muscle fibers.
What is the minimum protein content in this product?
According to the product specifications, the minimum protein content is 60% on a dry base.
What are the moisture and fat limits for the Textured Vegetable Protein?
The maximum moisture level is specified at 8.5%, and the maximum fat content is limited to 1.0%.
What is the crude fiber limit for this product?
The crude fiber content in this Textured Vegetable Protein is specified to be a maximum of 5.0%.
What are the microbiological standards for this product?
The total bacterial count is limited to a maximum of 20,000 cfu/g. Additionally, both E.coli and Salmonella are guaranteed to be negative in the product tests.

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