Textured Vegetable Protein

Textured Vegetable Protein Record from Hot Sauce Survey

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Images Sourced from the Textured vegetable protein Wikipedia Record.

Ingredient Name	Textured Vegetable Protein
Ingredient Type	Food Powder
Wikipedia Summary	Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. As much as 50% protein when dry, TVP can be rehydrated at a 2:1 ratio, which drops the percentage of protein to an approximation of ground meat at 16%. TVP is primarily used as a meat substitute due to its very low cost at less than a third the price of ground beef and, when cooked together, will help retain more nutrients from the meat by absorbing juices normally lost.Many TVP producers use hexane to separate soy fat from soy protein, and trace amounts of the solvent are left after manufacturing. TVP is extruded, causing a change in the structure of the soy protein which results in a fibrous, spongy matrix, similar in texture to meat.
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Recipes Using This (1)	Kentucky Straight Bacon Bourbon Bar...
Manufacturers Using This (1)	Kentucky Straight
Date Added	1 Year Ago
Date Last Updated	6 Months, 2 Weeks Ago
Contributor	teamdominators

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