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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

Enhanced TDS

Knowde-enriched technical product data sheet

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%