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Texturized Soy Protein®
Description:
Texturized Soy Protein is obtained through a thermoplastic extrusion of defeated soy flour where an association of high temperature and high pressure inactive the non-nutritional factors originally present in the so bean rain.

Functional Properties:
· Proteic contents similar to meat at lower cost
· Guaranteed availability all year round
· Low fat content
· Easy handling, storage and maintenance
· Similar texture to cooked meat
· Free from microbiological contamination
Uses:
Used to substitute meat in the formulation of industrialized products (beef meat, pork meat, poultry and fish) as a nutritive alternative in school programs and to provide an adequate texture in industrialized food products.

Legal Aspects:

Processing, cleaning, packing, transport and characterization in accordance with the Brazilian Government Legislation. Accompanied by phytosanitary certificate.

General Analysis:
Crude Protein: Min. 50%
Moisture: Max. 8%
Ash: Max. 6,5%
Energy: Min. 343 kcal/kg
Carbohydrate total: Min. 33,5%
Monosaccharides. 0,3%
Disaccharides. 14, 7%
Polysaccharides 18,5%
Fat total: Max. 1 %
Crude fiber: Max. 4%

Microbiology:
Standard plate count UFC/g 2x10
Yeast and Moulds UFC/g 102
Salmonella by/25g Absent E. coli I Absent

Physical Proprieties:
Colors: Natural, Caramel, And Pink
Taste and Odor: Characteristic

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