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Textured vegetable protein
Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks, is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content comparable to some meats.
TVP may be produced from any protein-rich seed meal left over from vegetable oil production.[1] Specifically, a wide range of pulse seeds besides soybean, including lentils, peas, and faba beans, may be used for TVP production.[2] Peanut-based TVP is produced in China where peanut oil is a popular cooking oil.[3]
- ^ Cite error: The named reference
Footewas invoked but never defined (see the help page). - ^ Kim, Taehoon (May 2018). Texturization of Pulse Proteins: Peas, Lentils, and Faba Beans (PhD). hdl:1969.1/173522.
- ^ "Peanut Textured Vegetable Protein(TVP), Rapid rehydration & excellent water absorption". www.frozensweetpumpkin.com. Archived from the original on 2022-11-29. Retrieved 2022-03-13.
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