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