Texturized Vegetable Protein (TVP) or Textured Vegetable Protein is made from soy flour that has been removed fat content. TVP is often used as a substitute for meat and a mixture of meat dough to make the volume more fluffy.

TVP is often used as a substitute for meat or mixtures in meat preparations because it is more cost effective. TVP has a texture similar to animal meat and is able to absorb spices well. Its high protein content can be a source of nutrition for both vegan and vegetarian diets

Our TVP is made from soy flour and water, extruded into various shapes and sizes. TVP Then heated to 150-200oC, which denatures into a fibrous, insoluble substance that can absorb up to three times its weight.

PT Aneka Sarivita



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