Texturized Vegetable Protein TVP

Non-GMO Soya TVP is made from high quality, Defatted, Soya Flour obtained from the process of Seed cleaning, Dehulling, Oil extraction and pulverizing through a thermoplastic extrusion process under high temperature short time cooking to inactivate the anti nutritional factors present in the flour .STVP is a high protein and high fibre product and used as meat/chicken substitutre.It is made from defatted soya flour and also made from soya protein concentrate. Soya TVP is available in variety of sizes,shapes and colors to suit all customer application and satisfied the needs of all foods processors,TVP is highly nutricious and is excellent source of protein and dietery fibre.It has high water absorption capacity and provide excellent texture.TVP is low in total fat and saturated fat.It contains no choloterol/Lactose,Casein and has low calorific value. APPLICATIONSSoya TVP is used in variety of dishes like Vegetable Pulav, Samosas, Burgers, Vegetable Curry, Stuffed Parathas, Kheema, Sweet dish etc.Soya TVP is used to substitute meat in the formulation industrial products like meat, Porkmeat, Poultry & Fish.Soya TVP is used as a nutritive alternative in School feeding programmes.It provides adequate texture in industrialized food products.

We are providing quality-proven range of Texturized Vegetable Protein (TVP) to the clients at industry leading prices. These products are also known as textured soy protein (TSP), soya meat and soy meat, which can also be obtained as a by-product while extracting soybean oil. This range if fat free and can be easily cooked. The protein content of these products is equal to that of meat.want only export inquiry and mainly from US-Canada and gulf countries.

Textured Protein Substances

Textured Soy Granules/Textured Vegetable Granules is commonly referred to as vegetarian meat. It is prepared from defatted (DOC) soya flour by the process of extrusion cooking. During the process, the protein in the flour undergoes structural changes and forms a fibre like network. When soaked in water, the texturized nuggets absorb the water and develop meat like and chewy characteristics (hence the reference to "vegetarian meat"). They are a rich source of protein. Among the vegetable proteins they contribute a maximum level of 50% protein. As they are free from cholesterol

Food technologists have long been aware that protein hydrolysis produces a unique bouillon-like flavour, a taste known as "umami". variously described as "savoury" or "earthy", umami has come to be recognized as the fifth taste, after salty, sweet, sour and bitter. umami also has the property of enhancing other flavours by imparting a depth and fullness to them . Hydrolyzed Vegetable Protein (HVP) is used as a substitue for monosodium glutamate, to create savoury flavours and umami taste sensations. HVP is hydrolyzed proteins combined with sodium salt and is available from different proteins sources such as soy, rice and groundnut HVP - S, R, G Protein Concentration : 30% - 60% Sodium Concentration : 30% - 50% Source: Soy, Rice, Groundnut

Textured Soy Protein

textured protein

Textured Vegetable Protein

Soya Texturised Vegetable Proteins

Protein Texturization

Vegetable Proteins

ECOTEIN GLAZE IS-16 is med-soft textured protein binder based on modified proteins. APPEARANCE ::Easily pourable Straw Color LiquidCHEMICAL NATURE::AnionicDRY CONTENT ::16 2%pH (1:10) ::8.5 0.5COMPATBILITY::ECOTEIN GLAZE TOP IS-16 is compatible with all the anionic as well as nonionic finishing product & can combine with at any proportion.FIXABILITY::Can be fixed with formaldehydeSTORAGE STABILITY ::At least 9 months

We are committed to our clients, we are offering a wide range of Soya Textured Vegetable Protein. These Soya textured vegetable proteins offered by us are termed as textured soy protein (TSP), soy meat and soya meat. Along with this, these de-fatted soy flour products are a by-product of extracting soy bean oil and are best suited to be used as meat analogue or meat extender. Known for quick cooking and high nutritional content, this range is utilised in different areas and for varied purposes mentioned below: These products are known to be a versatile substance that enable these to take on the texture of whatever ground meat it is alternatingUtilising these products, we can prepare the vegetarian or vegan versions of traditionally meat dishes such as sloppy joes, tacos, chilli, spaghetti bolognese, burgers and burritosSoy protein TVP are appropriately utilised as a high nutrition extender in comminuted meat & poultry products along with in tuna fish salads Features: Aids in reducing fat and cholesterol Can be found in natural food stores and larger supermarkets LightweightUtilised in backpacking recipes Utilised in prisons and schools Low cost High protein and low fat content HealthyLong shelf life

Hydrolyzed Vegetable Protein

Both human & animal studies have proven soya products to be excellent source of protein. Soya protein is easily assimilated by body and provides all essential amino acids. Current dietary guide lines have recommended a reduction in fat in-take especially saturated fatty acids & increase in dietary fiber. Animal protein is often associated with fat which is rich in saturated fatty acids.

By catering the ever changing demands of the industry, we are able to offer the Textured Vegetable Protein. The provided vegetable protein is processed under the stern guidance of skilful professionals using sophisticated machines. Rich in taste, this vegetable protein has high nutritional value and broadly used in the making of snacks, dishes and curries. In order to maintain its purity and freshness, this vegetable protein is hygienically packed in appropriate packaging grades. Features: Natural in tasteFresh and pureHygienically processed Specification:Protein52% Min.Fat Content1.00% Max.Crude Fiber3.50% Max.Moisture8% Max.Total Ash7% Max.Acid Insoluble Ash0.40% Max.ColorLight YellowSmell & TasteTypically SoyaDensity0.60 gm/ccSieve Analysis95% Total Plate Count50000 Cells/gmColi formE-ColiNilSalmonellaNil/25 gmYeast & MouldBulk Density0.28 gm to 0.32 gm/ccWater Absorption1 to 3 partParticle Size2 to 6 mm We are looking for export queries only from USA, South Korea, China, Australia, South Africa, UAE Saudi Arabia , Sri Lanka , Philippines , Indonesia.

VP - chunks with its hydration properties can be used in wide range of food applications. It replaces vegetables in a variety of Indian and Western recipes. It also used as economical meat extenders / replacers. It is used as raw material for producing texturised high protein Soya Flour. It contains approximately 50% protein, low in fat and an excellent source of protein, iron and B-vitamins. TVP chunks makes special diet food with high protein, breakfast cereals and noodles. This is being a highly nutritious food supplement, is widely used in military diet.

Texturised Vegetable Protein

It a high protein source, contains no cholesterol, lactose, or casein. It is rich in dietary fiber, minerals & low in total fat, sodium & saturated fatty acids. It has a low calorific value and can be fortified to meet specific nutritional needs as per requirement. They are made form clean, sound, healthy soya beans by a process of cracking, de- hulling, oil extraction followed by extrusion cooking and granulation. It is made from Defatted Soy Flour (54% Protein) and also made from Soy protein concentrate (65% Protein). Soy TVP a high protein source, contains no cholesterol, lactose, or casein. It is rich in dietary fiber, minerals & low in total fat, sodium & saturated fatty acids. It adds variety to vegetarian products and provides functional tolerability when used as meat extender T.V.P. is available in a variety of sizes, shapes and colors to suit all customer application. It adds variety to vegetarian products and provides functional tolerability when used as meat extender.

Empowering plant proteins Variety unlocks innovation. Protein choice is critical, Roquette processes two raw materials: peas and wheat. Their remarkable synergies promise unlimited innovation for the Baking producers. As a world-leading manufacturer of pea protein, Roquette has more than 40 years experience in researching and producing plant protein.

Textured Vegetable Protein

Textured Protein

Textured Protein

TEXTURED PROTEIN

Textured Protein Subtances