The soybean is processed obtaining defatted soybean flour, and then subjected to an extrusion process, which involves high temperature, pressure, texturing and dehydration, finally achieving textured soy protein.
Title: Particles from 3mm to 8mm
Shelf life: 24 months. Presentation: 15 kg / 20 kg bags. Pallets 600 kg / 640 kg.
Packaging: Polypropylene bag / Kraft paper bag / Cardboard boxes with inner bag.
After the soy texturing process, the grinding process begins until a micronized flour is obtained.
Shelf life: 12 months.
Presentation: 25 kg bag.
Packaging: Polypropylene bag / Kraft paper bag.
Characteristics | Measure |
Protein | Min.50 % |
Grease | Max. 1,3 % |
Humidity | Máx. 9 % |
Ash | 6,5 % |
Description: It is made from high quality Non-GMO soybean, produced and designed forapplication in western-style sausage, ham and other Western-style low-temperature meat products, high-temperature sausage products
Shelf life: 12 months.
Packing: 20 kg / 25 kg bags.
Packaging: CIQ-inspected Kraft bags lined with polyethylene bags, packed in closed bacteria-free workshop which was built according to GMP standard.
Characteristics | Measure |
Protein | Min.90% |
Grease | Max. 1% |
Moisture | Máx. 7% |
Ash | Máx. 6% |
Particle Size | 100 Mesh, 95% |
Description: It is made from high-quality NON-GMO soybean, specially used in sausage, ham, vegetarian food and frozen food ect.
Shelf life: 12 months.
Packing: 20 kg
Packaging: CIQ-inspected Kraft bags lined with polyethylene bags, packed in closed bacteria-free workshop which was built according to GMP standard.
Characteristics | Measure |
Protein | 65 ≤ X < 90 |
Fat | ≤ 1.0 |
Moisture | ≤ 7.0 |
Ash | ≤ 8.0 |
Particle Size | 100 Mesh, ≥ 95 |
The soybean is processed obtaining defatted soybean flour, and then subjected to an extrusion process, which involves high temperature, pressure, texturing and dehydration, finally achieving textured soy protein. During the production process, colorant is added according to the requirements.
Characteristics | Measure |
Protein | Min.50% |
Grease | Max. 2% |
Humidity | Máx. 9% |
Water Absorption Ratio | Min. de 3:1 |
Velocidad de Absorción | 1-5 minutos |
El poroto de soja se procesa obteniendo harina desgrasada de soja, para luego someterla a un proceso de extrusión, el cual implica alta temperatura, presión, texturización y deshidratación, logrando finalmente la proteína de soja texturizada.
Características |
Medida |
Proteína | Min.50% |
Grasa | Max. 2% |
Humedad | Máx. 9% |
Ratio de Absorción de agua | Min. de 3:1 |
Velocidad de Absorción | 1-5 minutos |