Product Description

Granules/Texturised Vegetable Protein
Protein                                    *2% Min.
Fat Content                           1.*0% Max.
Crude Fiber                           3.*0% Max.
Moisture                                8% Max.
Total Ash                                7% Max.
Colour                                     Yellow to Brownish yellow
Smell & Taste                       Typically Soya
Density                                   0.*5 gm/cc
Coliform                                < *0/gm.
Salmonella                           Nil/*5 gm
Bulk Density                         0.*7 gm to 0.*8 gm/cc
Water Absorption             1 to 3 part
Particle Size                         2 to 7 mm
 
Packing & Storage :- *0KG/*5KG Multi-walled Paper Bags with separate inner liner / HDPE Bags with separate inner liner.
 
  Application of Soya Granules/Texturised Vegetable Protein:-
1.      Steaks & Meat Analogue as Meat Replacer, Meat Extender & as Meat Binder in their products
2.      Dumplings , Soup Seasoning
3.      Chilli Granola , Pizza Toppings
4.      Instant Noodles , Pizza Toppings


Soya  Chunks/Wadi,
 
Protein                     *2% Min.
 Fat Content             1.*0% Max.
 Crude Fiber             3.*0% Max.
 Moisture                 8% Max.
 Total Ash                 7.*0 % Max. 
 Acid Insoluble Ash   0.*0% Max.
 Physical Form           Powder
 Colour                     Yellow to Brownish yellow
 Smell & Taste           Typically Soya 
 Density                    0.*5 gm/cc
 Sieve Analysis          *5%Pass Through ****0 Mesh ( ASTM)
 Particle Size             *5 to *0 mm
 Coliform                   < *0/gm.
 Water Absorption    2 to 3 part
 Salmonell                 Nil/*5 gm
 Bulk Density             0.*7 gm to 0.*8 gm/cc
 
Packing & Storage  *0KG/*5KG Multi-walled Paper Bags with separate inner liner / HDPE Bags with separate inner liner.