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SONIC BIOCHEM EXTRACTIONS PVT. LTD. Textured Soya Protein Concentrate

Sonic Biochem Extractions Pvt. Ltd. Textured Soya Protein Concentrate is made from Soya Protein Concentrate. The manufacturing process of SPC TVP involves technical finesse at every stage be it extraction, extrusion, cooking or granulation and finally yielding clean Textured Soya Protein Concentrate. Non-GMO SPC TVP provides more open texture, clean flavor and improved functionality. When hydrated, Non-GMO SPC TVP mimics the texture and appearance of meat fibers and can be used to extend or replace chicken, meat, beef or fish. It is available in various shapes like mince, flakes, granules, chunks, nuggets, steaks, various sizes and in various colors.

Ingredient Name: Soybean Protein Powder

Functions: Fiber Source, Fiber Source, Protein Source

Ingredient Origin: Natural Origin, Plant Origin

Labeling Claims: Natural, Naturally Derived, Non-GMO, Plant-Based

    Knowde Enhanced TDS

    Identification & Functionality

    Ingredient Name

    Soybean Protein Powder

    Ingredient Origin

    Natural Origin,

    Plant Origin

    Food Ingredients Functions

    Fiber Source,

    Protein Source

    Pharma & Nutraceuticals Functions

    Fiber Source,

    Protein Source

    Ingredients
    Soybean Protein Powder
    Technologies

    Food Ingredients,

    Pharmaceuticals & Nutraceuticals

    Product Families

    Pharmaceuticals & Nutraceuticals — Nutraceuticals & Supplements

    Proteins & Amino Acids

    Food Ingredients — Nutrition & Fortification

    Dietary Fiber,

    Plant Proteins,

    Proteins & Amino Acids

    Features & Benefits

    Labeling Claims

    Natural,

    Naturally Derived,

    Non-GMO,

    Plant-Based

    Food Ingredients Features

    Cost Effective,

    Enhanced Shelf Life,

    Fiber Enrichment,

    High Digestability,

    Improved Texture,

    Improved Water Retention,

    Long Shelf Life,

    Shape Retention

    Features

    • High in protein, nutrients and dietary fiber
    • High water absorption power (450+25)
    • Bland taste and odor, higher inclusion rates do not compromise with taste and flavor
    • Enhances succulence and increases cook yield
    • Reduces cook shrinkage and improves shape retention in ground meat applications
    • Delaying of fat and water separation and retention of meat juices
    • Provides meat-like texture in processed meat products and processed meat analogs

    Applications & Uses

    Markets

    Food & Nutrition

    Applications

    Food & Nutrition — Food

    Bakery,

    Convenience Foods,

    Meat, Poultry & Seafood,

    Savory & Culinary

    Food & Nutrition Applications

    Burgers & Patty,

    Processed Meat Products,

    Sausage Rolls,

    Toppings,

    Tortilla

    Applications

    Canned meat, beef, burgers, hamburgers, beef, chicken patties, sausages, frankfurters, dumplings, mortadella, meatballs, meat rolls, Salisbury steak, taco fillings, ground kebabs and tortillas, meat alternatives and mock meats, pizza toppings and veg. patties

    Technical Details & Test Data

    Technical Information

    • Protein: Min. 65-67% (on a moisture-free basis)
    • Fat: Max. 1.2%
    • Moisture: Max. 8%
    • Fiber: Max. 3.5%
    • Sand/Silica: Max. 0.3%