Entry Bio
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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) | Min60 |
| Moisture | Max8.5 |
| Ash | Max1.0 |
| Fat | Max1.0 |
| Crude Fiber | Max5.0 |
| Total Bacteria | Max20000 cfu/g |
| E.coli | Negative |
| Salmonella | Negative |
Textured Vegetable Protein is a fibrous plant protein manufactured through specialized processing techniques. It is designed to mimic the structural feel and texture of natural muscle fibers.
According to the technical specifications, the minimum protein content on a dry basis is Min60.
This product is low in fat, with a maximum fat content of Max1.0. The maximum moisture level is maintained at Max8.5 to ensure stability.
The maximum crude fiber content allowed in the specification is Max5.0.
The product is highly controlled for hygiene: Total Bacteria count is limited to Max20000 cfu/g, and pathogenic microorganisms such as E.coli and Salmonella are guaranteed to be Negative.
