Textures soya protein is the main stuff of vegaterian food, it contains rich protein and is great for human health. It tastes like meat but is not meat, so it is a perfect instead food of meat for vegan.Its abbreviation is TSP.

Textures soya protein is divided into dry protein and wet protein. The moisture content of wet tissue protein is usually more than 65%. It can be used directly during use without rehydration. The moisture content of dry tissue protein is generally below 12%, and it needs to be rehydrated before use.                                 

How about the prospect of the textured soy protein?

 Textured soy protein can be made into many kinds of delicious food . Its flaor like meat, but it is more healthy than meat, and it contains more protein than meat. The TSP product according to the different quality there are different protein contain (55%-70%). Due to the soy protein content is very high in textured soy protein, and soy protein has the incomparable advantages of animal protein. Although soy protein has very little methionine, it does not contain cholesterol. Its unique physiologically active substance-isoflavones has the effect of lowering cholesterol. So it is also a good choice of some patients. As the source, soybeans are very common world wide, so the cost is much lower than real meat. Therefore there is very large profit margin for making the textured protein food.

 What's the raw material？

The main raw material is  Low temperature Defatted soy flour (Oil contain better 0.5%-6%)

For good quality TSP we also add isolate soy protein, wheat gluten, Starch and other small quantity ingredient.

What's system of machines need to be included in the entire textured protein production line ?

1. Raw material mixing system

2. Extruding system

3. Drying system

4. Cooling system

5. Packing system