isolate protein soy

Textured Vegetable Protein (TVP)
also known as Textured Soy Protein (TSP) or Texturised Vegetable Protein, is a meat substitute made from Non

1.Excellent gelification
2.Good emulsification
3.Comnined water ability
4.High solubility
5.Low content of ash

Textured Vegetable Protein (TVP)
also known as Textured Soy Protein (TSP) or Texturised Vegetable Protein, is a meat substitute made from Non

Be made from high quality Non-GMO soybeans,Non-beany flavor,high soluble and dispersible,dissolved rapidly,dissolved stability,not easy to layer.

Textured Vegetable Protein (TVP)
also known as Textured Soy Protein (TSP) or Texturised Vegetable Protein, is a meat substitute made from Non

Excellent emulsification ability,superior gelification and water retention ability,to enhance flavor and improve structure of product.

Textured Vegetable Protein (TVP)
also known as Textured Soy Protein (TSP) or Texturised Vegetable Protein, is a meat substitute made from Non

1.Excellent emulsification ability
2.Superior gelification
3.Superior water retention ability
4.Enhance flavor
5.Improve structure of product

Low viscosity,no bubble,high soluble and dispersible,good emulsification and water retention,with a certain degree of gelification.