About the product
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
TVP can be made from soy flour or concentrate, containing 50% and 70% soy protein respectively, and is relatively flavorless. Both require rehydration before use, sometimes with flavoring added in the same step. TVP is extruded, causing a change in the structure of the soy protein which results in a fibrous spongy matrix that is similar in texture to meat. In its dehydrated form TVP has a shelf life of longer than a year, but will spoil within several days after being hydrated. In its flaked form TVP can be used similar to ground meat.
Textured vegetable protein is a versatile substance, different forms allowing it to take on the texture of whatever ground meat it is substituting. Using textured vegetable protein, one can make vegetarian or vegan versions of traditionally meat dishes such as chili, spaghetti bolognese, sloppy joes, tacos, burgers, or burritos.
Soy protein TVP can also be used as a low cost/high nutrition extender in comminuted meat and poultry products, and in tuna fish salads.Food service, retail and institutional (primarily school lunch and correctional) facilities regularly use such "extended" products. Extension may result in diminished flavor, but fat and cholesterol are reduced.
Textured vegetable protein can be found in natural food stores and larger supermarkets, usually in the bulk section. TVP is also very lightweight and is often used in backpacking recipes. TVP is often used in prisons and schools because of its relatively low cost, high protein content and long shelf life.
TVP can be made from soy flour or concentrate, containing 50% and 70% soy protein respectively, and is relatively flavorless. Both require rehydration before use, sometimes with flavoring added in the same step. TVP is extruded, causing a change in the structure of the soy protein which results in a fibrous spongy matrix that is similar in texture to meat. In its dehydrated form TVP has a shelf life of longer than a year, but will spoil within several days after being hydrated. In its flaked form TVP can be used similar to ground meat.
Textured vegetable protein is a versatile substance, different forms allowing it to take on the texture of whatever ground meat it is substituting. Using textured vegetable protein, one can make vegetarian or vegan versions of traditionally meat dishes such as chili, spaghetti bolognese, sloppy joes, tacos, burgers, or burritos.
Soy protein TVP can also be used as a low cost/high nutrition extender in comminuted meat and poultry products, and in tuna fish salads.Food service, retail and institutional (primarily school lunch and correctional) facilities regularly use such "extended" products. Extension may result in diminished flavor, but fat and cholesterol are reduced.
Textured vegetable protein can be found in natural food stores and larger supermarkets, usually in the bulk section. TVP is also very lightweight and is often used in backpacking recipes. TVP is often used in prisons and schools because of its relatively low cost, high protein content and long shelf life.
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