Appearance
Brown and Yellow Granule
Common Names
Soya Protein, Soy TVP, TSP, Soya Chunks
Packaging
20kg/bag
Textured soy protein is manufactured by high-moisture extrusion of defatted soy flour or soy protein concentrate through twin-screw extruders at 130-180°C creating anisotropic fibrous structure through protein denaturation, alignment, and expansion, used as complete meat replacement providing 50-70% protein, meat-like texture, and rehydration capacity (2:1 water:protein ratio). In the food industry, it delivers authentic bite, juiciness, and nutritional superiority ideal for vegetarian meat analogs, meat extenders, and ready meals.
Meat analogs: Replaces beef, chicken, pork in vegetarian burgers, nuggets, sausages, and kebabs providing fibrous texture, meaty bite, and clean label protein source.
Processed meats: Extends ground beef, poultry, and pork products improving yield, texture stability, and nutritional profile while reducing cost and fat content.
Ready meals: Forms base for vegetarian chili, bolognese, tacos, and curries with excellent rehydration, flavor absorption, and heat stability during cooking.
Snacks: Creates crispy meat-flavored snacks, jerky alternatives, and protein bites maintaining structure after frying or baking with extended shelf life.
Bakery fillings: Provides chewy protein chunks in savory pies, pasties, and stuffed breads absorbing flavors while maintaining distinct texture contrast.
In pet food, provides economical meat-like chunks; in aquaculture feed, serves as floating protein pellets; in non-wovens, acts as biodegradable binder; in agriculture, used as soil conditioner; in composites, functions as natural fiber reinforcement.
