Textured Vegetable Protein Suppliers

Textured Vegetable Protein

FP Group is a company that develops and produces isolated soy protein with more than 20 years of experience and provides high quality textured vegetable protei.

FP Group’s soybean protein products use high-quality non-genetically modified soybeans as raw materials, and strictly control the quality of soybean protein products from the source.

The textured vegetable protein has different forms such as granular, block, flake, filamentous, etc., with different shades of yellow-brown, and its network structure is arranged in a directional arrangement to form elastic and tough fiber bundles or layers, which make it similar when eating. The bite strength of carnivorous muscle tissue.

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All You Need To Know About Textured Vegetable Protein

It is made from high quality NON-GMO- soybean, produced through peel, degrease, extraction, expanding,high-temperature & high-press, Produce high-quality textured vegetable protein (TVP). TVP has a fibrous structure similar to meat, has a chewy feeling, and has good water absorption and oil retention. The application in meat products can reduce the processing cost and make it have higher nutritional value. There are several forms of tissue protein such as block, sheet and granular. It can be widely used in meat products (such as meatballs, meat pies, etc.) and imitation meat products to improve the nutritional structure of finished products and reduce production costs. It can also replace meat and fat to produce vegetarian food (such as simulated chicken), and can also be used in processing such as pet food and soup.

Uses of Textured Vegetable Protein

1. Used in meat sausages, the addition amount is 15% of the meat weight (wet tissue protein), which can replace a part of lean meat;

2. The soy TVP and fatty meat are mixed and minced together to make meatballs. The taste and texture are better than pure meatballs;

3. The TVP can also be processed together with various meats to make dishes, and its taste is the same as that of meat, which provides an ideal dish for those who do not want to eat meat;

4. The TVP can be processed into dried meat, which is rich in nutrition and convenient to eat, and the price is only a quarter of that of dried meat. It can also be processed into a variety of preserves and become a nutritious and better snack food;

5. The TVP protein is mixed with various spices and sugars, which can be made into a high-protein convenience food for school-age children to make breakfast and break meals;

6. Adding TVP to canned meat can reduce the cost and increase the protein content;

7. After soaked in hot water, the textured vegetable protein can be eaten with various seasonings. It is convenient and can increase appetite. It is a better cold dish;

8. Soy protein is not only high in nutritional value, but also an excellent health food, suitable for all ages. It is an auxiliary curative food for patients suffering from cardiovascular disease, animal cirrhosis, diabetes, high blood pressure, high cholesterol, hepatitis, nephritis, and obesity.

Emulsification experiment

Textured Vegetable Protein converts the globulin in defatted soybean meal into silk protein and fibrin. Because of its good water absorption and oil retention, when added to meat products, it can increase the color, aroma and taste of meat products and improve protein The content promotes the integrity of the particles, so it is an ideal meat product additive. In addition, the TVP has a good granular structure. After soaking, it can be made into vegetarian foods with various flavors. In the process of processing the TVP, different flavors can be added, and then added to convenience foods and snack foods. Prepare foods with different flavors.

Product application

Textured Vegetable Protein is a substitute for meat products, replacing pork and beef. It is widely used in meat products, fillings, ham sausages, sausages, meatballs and other quick-frozen foods and snack foods, vegetarian food, etc. Meat products using this product have good improvements in toughness, elasticity, moisture retention, and taste, and can reduce production costs.

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Textured Vegetable Protein Suppliers