TVP - textured vegetable protein

  • TVP - textured vegetable protein Abe

    Can anyone tell me how TVP is produced?

  • Wikipedia can:

    Manufacturing process

    TVP is made from a mixture of proteins extracted primarily from soybeans, but also cotton seeds, wheat and oats. It is extruded into various shapes (chunks, flakes, nuggets, grains, and strips) and sizes, exiting the nozzle while still hot and expanding as it does so. The defatted thermoplastic proteins are heated to 150-200°C, which denatures them into a fibrous, insoluble, porous network that can soak up as much as three times its weight in liquids. As the pressurized molten protein mixture exits the extruder, the sudden drop in pressure causes rapid expansion into a puffy solid that is then dried. 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%. High quality TVP can be mixed with ground meat to a ratio of up to 1:3 (rehydrated TVP to meat) without reducing the quality of the final product, sometimes improving it if the meat used is poor. 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 weight from the meat by absorbing juices normally lost.

Related questions and answers
  • Can the Corelle Visions Covered Versa Pot 1.25 L be used on an induction cooker?

  • Where can safe and reliable instructions (including high and low altitude canning) be found for canning?

  • Does this mean place some cookie dough every 4 inches (i.e. 4 inches center-to-center), or have a 4 inch gap between each cookie?

  • How can you tell if chocolate is already tempered? I have some bulk Bernard Callebaut milk chocolate chips.

  • Yesterday, I made strawberries covered with chocolate. Both my strawberries and milk chocolate were at room temperature. I heated the chocolate in the microwave together with a drop of peanut oil, stirred and dipped the berries in it. I let it all cool down in my cellar (+-15° C /+-60° F) on a piece of parchment paper. While the taste was great, I didn't like that they looked a bit 'dull'. I would prefer it if they shone. I added the oil, because I read it somewhere as a tip to get shiny strawberry-chocolates. I don't think it was as much as they adviced me to do though. Can I do anything

  • Is it possible to freeze a raw unpeeled unripe avacado for use later? If not why? If so what is the process to ensure maximum freshness?

  • One of the traditional combinations of chilies and chocolate is a Mole sauce or the Aztec hot chocolate drink, it has also made a reappearance in the modern confectionery scene. How can I incorporate ...

  • How many varieties of edible pepper spice there are? I know white, black, green and pink pepper, but I'm sure that around the world there are many more varieties. There is a comprehensive list or a bo...

  • This answer might vary between types of chillies, but I'm curious to know when they're hottest.

  • In my great-grandmother's recipe for Open-Face Apple Pie, she writes, "Cut apples in eighths if they are not quick-cooking." I assume that this means some apples will cook more quickly than others, bu...

Data information