Textured Vegetable Protein

Our Textured vegetable protein (TVP) is produced from high quality soy flour. Also known as Textured Soy Protein (TSP), this source of protein and fibre acts as an excellent substitute for meat, sauces, soups, stews, burgers, chili etc. It is cholesterol free with low sodium content and very trace amount of fat. Our Textured vegetable protein is also a good source of fibre and isoflavones as well. It is made from defatted flour without the strict use of any chemicals.

Manufacture of Soya Acid Oil

Soybean oil is first neutralized. The soap stock obtained is collected in an acid proof vessel and acidified at optimum temperature. The fatty matters are then separation from the soap-water-oil mixture with the help of acidification process. The fatty matter is finally collected separately as acid oil and stored in our storage tanks.

Specifications and Chemical Composition of Soya Acid Oil

ParametersSpecifications
Protein46-51%
Fat5-8%
Crude Fiber<4%
Moisture<9%
Total Plate Count<50,000/gm
ColiformNegative
Yeast & Molds<100/gm
SalmonellaNegative in 100gm
SizeMedium 1/8″ – 1/4″ irregular shred
Large 1/4″ – 1/2″ irregular shred
Chunk 3/4″ – 2″ irregular shred
ColorStandard Caramel Color
Dark Malt (for organic beef color)

Application of Textured Vegetable Protein

• Re-hydrated flavors like Ham Flavor / Bacon Flavor made from Textured Vegetable Protein are used in eggs, soups, casseroles, ham salads, or in a dry form for salad toppings.
• They are the perfect dietary supplement of meat and are also used in preparations like minced meat, meat patties, casseroles, taco fillings and pizza toppings.

Third Party Inspection

Pre-shipment Inspection Service is the 3rd Party Inspection available with us. SGS or equivalent at seller cost at port of loading.