Complaint
Textured vegetable protein (TVP) is a plant-based protein source that is made from soybeans. It is created by taking defatted soy flour, which is a byproduct of soybean oil production, and cooking it under pressure, then drying it into various shapes and sizes. TVP is often used as a meat substitute in vegetarian and vegan recipes, as it has a meat-like texture and can absorb flavors well.
TVP is a versatile ingredient that can be used in a variety of dishes, including chili, tacos, stews, and meatloaf. It is also commonly used as a filling for vegetarian and vegan burgers, sausages, and other meat alternatives. TVP is low in fat and calories, but high in protein, making it a popular choice among health-conscious consumers.
| Product Name | SOYA PROTEIN CONCENTRATE | Test Date | 2022-05-18 | |
| appearance | Color | Yellowish | ||
| Smell | Normal and bland | |||
| Physical and Chemical Characteristics | Items | Unit | Standard | Test Result |
| Protein(N:6.25 dry base) | % | ≥68.0 | 68.1 | |
| Moisture | % | <=8.0 | 6.2 | |
| Ash | % | <=7.0 | 5.8 | |
| Fat | % | <=1.0 | 0.6 | |
| PH | - | 7.0-7.5 | 7.2- | |
| Fineness(100#) | % | ≥95.0 | 98.5 | |
| Microbiological Characteristics | Standard plate count | Per/g | <=50000 | 8900 |
| E.coli | Per/100g | <30 | Negative | |
| Expiry | 24 months | |||
TVP can be used as a substitute for meat in a wide range of dishes, making it a popular ingredient in vegetarian and vegan cooking. Some common uses for TVP include:
Chili: TVP can be used in place of ground beef in chili recipes for a hearty and flavorful meatless option.
Tacos: TVP can be seasoned with Mexican spices and used as a filling for tacos or burritos.
Stir-fry: TVP can be added to stir-fry dishes along with vegetables and sauce for a protein-packed meal.
Soups and stews: TVP can be added to soups and stews for added texture and protein.
Meatloaf: TVP can be used as a meat substitute in meatloaf recipes, providing a similar texture and flavor.
Burgers and sausages: TVP can be formed into patties or shaped into sausages for a vegetarian or vegan burger or sausage.
Overall, TVP is a versatile ingredient that can be used in many different ways in the kitchen. It provides a low-fat, high-protein alternative to meat, making it a popular choice for health-conscious consumers.
| THICKENER | |||
| GELATINE | ЖЕЛАТИН | ||
| GUAR GUM | ГУАРОВАЯ КАМЕДЬ | ||
| AGAR AGAR | АГАР-АГАР | ||
| KONJAC GUM | КОНЖАКОВАЯКАМЕДЬ | ||
| XANTHAN GUM | КСАНТАНОВАЯ КАМЕДЬ ПИЩЕВАЯ | ||
| CARRAGEENAN | КАРРАГЕНАН | ||
| JELLY POWDER | ЖЕЛЕПОРОШОК | ||
| MALTODEXTRIN DE 15~20 | МАЛЬТОДЕКСТРИН | ||
| SODIUM ALGINATE | НАТРИЙАЛЬГИНАТНЫЙ | ||
| CORN STARCH | КУКУРУЗНЫЙ КРАХМАЛ | ||
| WAXY CORN STARCH | МОДИФИЦИРОВАННЫЙКУКУРУЗНЫЙ КРАХМАЛ | ||
| MCC (MICROCRYSTALLINE CELLULOSE) | МКЦ (МИКРОКРИСТАЛЛИЧЕСКАЯ ЦЕЛЛЮЛОЗА) | ||
| HEC (HYDROXY ETHYLCELLULOSE) | ГЭЦ (ГИДРОКСИЭТИЛЦЕЛЛЮЛОЗА) | ||
| CMC (CARBOXY METHYLCELLULOSE) | КМЦ (КАРБОКСИМЕТИЛЦЕЛЛЮЛОЗА) | ||
| PGA (PROPYLENE GLYCOLALGINATE) | ПГА (ПРОПИЛЕНГЛИКОЛЬАЛЬГИНАТ) | ||
| HPMC(HYDROXY PROPYLMETHYL CELLULOSE) | ГПМЦ (ГИДРОКСИПРОПИЛМЕТИЛЦЕЛЛЮЛО ЗА) | ||
| Preservatives: | calcium propionate, sodium propionate, calcium acetate/sodium acetate, sodium benzoate, potassium sorbate |
| Sweeteners: | Sodium saccharin, sodium cyclamate,aspartame, glucose monohydrate/anhydrous, liquid glucose, sucralose, fructose |
| Acidifier: | Citric acid monohydrate/anhydrous |
| Emulsifier: | Lecithin High Potency, DMG |
| Thickening agent: | xanthan gum, guar gum, carrageenan, gelatin, agar, modified starch |
| Flavor pigment: | vanillin, vanillin flavor, lemon yellow, erythrosine, bright blue |
