Textured soy protein

详情

Textured soy protein (TSP, TVP)

The soybean is processed obtaining defatted soybean flour, and then subjected to an extrusion process, which involves high temperature, pressure, texturing and dehydration, finally achieving textured soy protein.
 

Size: 

Particles from 2mm to 8mm. We are able to set size parameters acording to the clients needs.

Shelf life: *4 months.

Presentation: *5 kg / *0 kg bags. Pallets **0 kg / **0 kg.

Packaging: Polypropylene bag / Kraft paper bag / Cardboard boxes with inner bag.

Use

This product, all natural, made with **0% soy, by their physicochemical characteristics achieved in the texturing process, achieving a molecular conformation of proteins similar to animal muscle, fibrous, with molecules aligned, is a perfect flesh substitute.

The main use is as a flesh substitute on:

Burgers, fresh sausages and other meats, as well as for filling pies, ravioli and other pasta preparation. Substitute beef, pork, chicken or fish.