TVP Texpan

Textured Soy Proteins Line

$TVP Texpan$

TEXTURED SOY PROTEIN GRANULES (TEXPAN)

Spanish name:
Texturizado de soja (TEXPAN)

zoom

ASPECT AND DESCRIPTION:
It is obtained from the thermoplastic extrusion of fat removed soy flour through an association of high pressure and high temperature that inactive the not nutritional factors present in the soybeans.

FINENESS AND PRESENTATION:

Presentation	Net Weight
Powder	25 kg
Fine granules	15 kg
Granules	15 kg

PROPERTIES:
§         Protein enricher
§         Protein content similar as meat at lower cost
§         Guaranty of availability
§         Low fat content
§         Easy handling and storage
§         Similar texture as cooked meat
§         Free of bacterial contamination

USE:
It is utilized a 30% in formulas to replace bovine; pork or fish meat in manufactured products, being a nutritional alternative for school programs.

The powder is used as protein enricher in the bakery industry (breads, cookies, pasta, etc.) and in the dehydrated food manufacture (puddings, porridge; beverages; soups; etc.)

Granules are used in the food industry for soups; sauces; and fillings. Also this product is added to sausages; meatballs; hamburgers, etc.. This is a meat substitute that increases protein value.

PHYSICAL AND CHEMICAL CHARACTERISTICS
TVP absorbs 2,5/3 parts of water.

Humidity	8/10%
Proteins	50/52%
Lipids	<2%
Fiber	<4%
Ashes	6%

Percentages on dry product.

TEXTURED SOY PROTEIN GRANULES (TEXPAN)

Presentation

Net Weight

PHYSICAL AND CHEMICAL CHARACTERISTICS TVP absorbs 2,5/3 parts of water.

PHYSICAL AND CHEMICAL CHARACTERISTICS
TVP absorbs 2,5/3 parts of water.