Abiding Food
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We are a professional research and development, production and sales of comprehensive plant protein products enterprises. At present, we have established long-term and stable cooperative relations with many large food companies locally and abroad. The company's production is fine and scientific management, always implement the basis of high-quality selection of raw materials, combined with laboratory data and strict quality control measures, to achieve the concept of creating healthy and high-quality products. Professional service and original quality has always been the goal of enterprise development, to provide customers with a point line service, according to the production needs of customers, to provide process formula suggestions, according to customers' product needs, to provide customized product services.
In an era where sustainable and plant-based nutrition is gaining unprecedented traction, Textured Vegetable Protein (TVP) stands out as a remarkable innovation. Derived from high-quality soybeans, TVP is a defatted soy flour product that undergoes extrusion to create a meat-like texture. It has emerged as a go-to ingredient for food manufacturers, chefs, and health-conscious consumers alike, offering a cost-effective, protein-rich, and environmentally friendly alternative to animal-based proteins. This product detail document delves into the key attributes, specifications, applications, and benefits of our premium TVP.
Our TVP is crafted using non-GMO soybeans sourced from trusted, sustainable farms. The production process begins with cleaning and dehulling the soybeans, followed by defatting to remove excess oil. The resulting soy flour is then subjected to high-temperature extrusion, a process that rearranges the protein structure, giving TVP its characteristic fibrous, meat-like texture. The final product is a light, beige-colored, granular substance that rehydrates quickly, absorbing flavors and liquids to mimic the taste and texture of various meats.
| Parameter | Specification |
|---|---|
| Protein (In dry base) | Min 60% |
| Moisture | Max 8.5% |
| Ash | Max 1.0% |
| Fat | Max 1.0% |
| Crude Fiber | Max 5.0% |
| Total Bacteria | Max 20000 cfu/g |
| E.coli | Negative |
| Salmonella | Negative |
TVP's unique texture and neutral flavor make it incredibly versatile. It can be used in a wide range of food products, including:
Compared to animal-based proteins, TVP offers a significant cost advantage. Its lower production and transportation costs, combined with its long shelf life, make it an economical choice for food manufacturers looking to reduce costs without sacrificing quality.
The production of TVP has a much lower environmental footprint compared to meat production. It requires less water, land, and energy, and produces fewer greenhouse gas emissions. By choosing TVP, consumers and manufacturers are contributing to a more sustainable food system.
Our TVP has a long shelf life of up to 12 months when stored in a cool, dry place. This reduces food waste and ensures that the product remains fresh and nutritious for an extended period.
TVP is incredibly easy to prepare. It rehydrates in just 5-10 minutes when soaked in hot water or broth, and can then be seasoned and cooked according to the recipe. Its ability to absorb flavors makes it a favorite among chefs and home cooks.
Textured Soy Protein(TVP) mainly used in dumplings, sausages, meatball, stuffing products, meaty food, convenience food, etc. It can also be processed into beefs, chicken, hams, bacon, fishes etc.
