Textured vegetable protein (TVP) is a plant-based protein source that is made from soybeans. It is created by taking defatted soy flour, which is a byproduct of soybean oil production, and cooking it under pressure, then drying it into various shapes and sizes. TVP is often used as a meat substitute in vegetarian and vegan recipes, as it has a meat-like texture and can absorb flavors well.
TVP is a versatile ingredient that can be used in a variety of dishes, including chili, tacos, stews, and meatloaf. It is also commonly used as a filling for vegetarian and vegan burgers, sausages, and other meat alternatives. TVP is low in fat and calories, but high in protein, making it a popular choice among health-conscious consumers.
Product Name | SOYA PROTEIN CONCENTRATE | Test Date | 2023-05-18 | |
appearance | Color | Yellowish | ||
Smell | Normal and bland | |||
Physical and Chemical Characteristics
|
Items | Unit | Standard | Test Result |
Protein(N:6.25 dry base) | % | ≥68.0 | 68.1 | |
Moisture | % | <= 8.0 | 6.2 | |
Ash | % | <=7.0 | 5.8 | |
Fat | % | <=1.0 | 0.6 | |
PH | - | 7.0-7.5 | 7.2- | |
Fineness (100#) | % | ≥95.0 | 98.5 | |
Microbiological Characteristics | Standard plate count | Per/ g | <= 50000 | 8900 |
E.coli | Per/100g | <30 | Negative | |
Expiry | 24 months |
TVP can be used as a substitute for meat in a wide range of dishes, making it a popular ingredient in vegetarian and vegan cooking. Some common uses for TVP include:
Chili: TVP can be used in place of ground beef in chili recipes for a hearty and flavorful meatless option.
Tacos: TVP can be seasoned with Mexican spices and used as a filling for tacos or burritos.
Stir-fry: TVP can be added to stir-fry dishes along with vegetables and sauce for a protein-packed meal.
Soups and stews: TVP can be added to soups and stews for added texture and protein.
Meatloaf: TVP can be used as a meat substitute in meatloaf recipes, providing a similar texture and flavor.
Burgers and sausages: TVP can be formed into patties or shaped into sausages for a vegetarian or vegan burger or sausage.
Overall, TVP is a versatile ingredient that can be used in many different ways in the kitchen. It provides a low-fat, high-protein alternative to meat, making it a popular choice for health-conscious consumers.
THICKENER | |||
GELATINE | ЖЕЛАТИН | ||
GUAR GUM | ГУАРОВАЯ КАМЕДЬ | ||
AGAR AGAR | АГАР - АГАР | ||
KONJAC GUM | КОНЖАКОВАЯКАМЕДЬ | ||
XANTHAN GUM | КСАНТАНОВАЯ КАМЕДЬ ПИЩЕВАЯ | ||
CARRAGEENAN | КАРРАГЕНАН | ||
JELLY POWDER | ЖЕЛЕПОРОШОК | ||
MALTODEXTRIN DE 15~20 | МАЛЬТОДЕКСТРИН | ||
SODIUM ALGINATE | НАТРИЙАЛЬГИНАТНЫЙ | ||
CORN STARCH | КУКУРУЗНЫЙ КРАХМАЛ | ||
WAXY CORN STARCH | МОДИФИЦИРОВАННЫЙКУКУРУЗНЫЙ КРАХМАЛ | ||
MCC
(MICROCRYSTALLINE CELLULOSE) |
МКЦ (МИКРОКРИСТАЛЛИЧЕСКАЯ ЦЕЛЛЮЛОЗА) | ||
HEC (HYDROXY ETHYLCELLULOSE) | ГЭЦ (ГИДРОКСИЭТИЛЦЕЛЛЮЛОЗА) | ||
CMC (CARBOXY METHYLCELLULOSE) | КМЦ (КАРБОКСИМЕТИЛЦЕЛЛЮЛОЗА) | ||
PGA (PROPYLENE GLYCOLALGINATE) | ПГА (ПРОПИЛЕНГЛИКОЛЬАЛЬГИНАТ) | ||
HPMC(HYDROXY PROPYLMETHYL
CELLULOSE) |
ГПМЦ (ГИДРОКСИПРОПИЛМЕТИЛЦЕЛЛЮЛО
ЗА) |
Preservatives: | calcium propionate, sodium propionate, calcium acetate/sodium acetate, sodium benzoate, potassium sorbate |
Sweeteners: | Sodium saccharin, sodium cyclamate,aspartame, glucose monohydrate/anhydrous, liquid glucose, sucralose, fructose |
Acidifier: | Citric acid monohydrate/anhydrous |
Emulsifier: | Lecithin High Potency, DMG |
Thickening agent: | xanthan gum, guar gum, carrageenan, gelatin, agar, modified starch |
Flavor pigment: | vanillin, vanillin flavor, lemon yellow, erythrosine, bright blue |