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Textured Vegetable Protein (TVP)
Also known as Textured Soy Protein (TSP) or Texturised Vegetable Protein, is a meat substitute made from Non GMO soybean, after peeling, defatting, comminuting, extrusion, puffing, then gained after treated under high temperature and pressure.
It is purely natural vegetable products without cholesterol or any other additives. The protein content is more than 50%, and it has good water absorption, oil preserving and fibrous structure. Tasting like meat, it is an ideal high protein ingredient for meat products.
Application:
- Boiled dumplings, sausages, meat balls, stuffing food, seasoning paste, vegetarian products, convenience or instant food.
- Colored TVP can be processed as mimesis of beef, chicken, ham, seasoned sausages, fish etc.
Also known as Textured Soy Protein (TSP) or Texturised Vegetable Protein, is a meat substitute made from Non GMO soybean, after peeling, defatting, comminuting, extrusion, puffing, then gained after treated under high temperature and pressure.
It is purely natural vegetable products without cholesterol or any other additives. The protein content is more than 50%, and it has good water absorption, oil preserving and fibrous structure. Tasting like meat, it is an ideal high protein ingredient for meat products.
Application:
- Boiled dumplings, sausages, meat balls, stuffing food, seasoning paste, vegetarian products, convenience or instant food.
- Colored TVP can be processed as mimesis of beef, chicken, ham, seasoned sausages, fish etc.
web: www.sinoprotein.com
email: sara@sinoprotein.com
