A textured soy protein “Opttema” is a product of the extrusion process which has a porous structure that allows to bind and to retain a large volume of liquids. TSP “Opttema” recreates the texture of the nutrition products such as meat, fish, mushroom depending on a gamma of flavor and aromatic additives; it can be used as a partial replacement of raw meat (from 15% till 40%), as well as a separate dish.
The main effects achieved in food industry using protein products made from soybeans are as follows:
Soy protein is often undeservedly criticized for adding bad taste and texture. This problem may be caused by incorrect usage or too strong concentration of soy protein. When the soy protein is used correctly, it is unlikely to have negative effect on taste and texture of the product.
In fact, soy proteins usually enrich the product.
15 – 30% (hydrated form) – M and F types of TSP «Opttema».
25 – 40% (hydrated form) – S type of TSP «Opttema».
«Ingredients.Razvitie» LLC, Russia.
Regulatory document: ТУ 9146-009-58897992-06.
The product is packed (depending on type of TSP) in paper multi-layer bags 10, 12, 15, 18 or 20 kg or in polymeric bags (big-bags) 500 kg.
On client’s request the bags can be palletized for the maximum protect.
Shelf life is 12 months since production date.
Store in clean and well-ventilated place, without grain-products pests and away from sun beam, temperature 20˚С maximum and humidity 75% maximum. To avoid an ingress of moisture on the product.
The Hydrated Protein “Opttema” replaces the high quality raw materials (meat of the highest grade and first grade) as well as the low quality raw materials (trimmings meat, fat, purtenance). The “Opttema” is used in production of: