Extrusion For Novel Ingredient Incorporation And Texturization
Twin-screw extrusion transitioned from the plastic industry to the food industry in the early 1970s to precook flours and process flat crispy bread. Since then, this technology has been leveraged in the food and feed areas with hundreds of products being produced using single and twin-screw extrusion. The technology has been key to the global development of mainstream food products including breakfast cereals and snacks, as well as pet food and fish feed. Extrusion is also a key tool in the ingredient industry, for instance, to make encapsulated flavors.
Extrusion has evolved from a simple forming/shaping process to a highly flexible and advanced process with many unit operations. Chapter 7 includes applications of extrusion to design sustainable food systems such as textured vegetable protein from legumes or protein rich oilseeds for meat analogue production, to cater to the rapidly growing market for plant-based meal items . The chapter brings a discussion on engineering tools to control this process and the corresponding products toward a less empirical and more mechanistic approach. Specific innovations in ICEF13 included uses of extrusion for meat analogues and for food loss value addition into functional ingredients:
Gerhard Feiner, in, 2006
May Support Heart Health
TVP is typically made from soybeans, which have long been studied for their speculated heart health benefits.
In particular, soy protein has been shown to reduce cholesterol and triglyceride levels, both of which are risk factors for heart disease .
In fact, a review of 17 studies linked regular consumption of soy with a lower risk of heart disease and stroke .
In another review, eating at least 25 grams of soy protein per day was found to decrease blood pressure levels in postmenopausal women (
Does Tvp Fit Into A Healthy Diet
Here’s the bottom line on TVP and foods made with it: Although I don’t think it’s necessary to completely avoid processed foods or soy products, both are best consumed in moderation. Occasionally enjoying some TVP as a protein source or meat substitute is perfectly fine.
As a rule of thumb, I recommend no more than 2-3 servings of soy per day. And if 80% of your diet were made up of minimally processed foods, I wouldn’t be too worried about the other 20%!
Also Check: Can Collagen Supplements Cause Headaches
How To Rehydrate Textured Soy Protein
To rehydrate textured vegetable protein, combine it with hot water and let it sit until the dried vegetable protein has soaked up all the liquid. Once it’s rehydrated, season and cook your faux meat for delicious results. Because that taste of textured soy protein is easy to manipulate if you want to use it to make taco meat, season it with whatever you’d typically use. Once you add a tortilla and fillings like onion, tomatoes and cilantro, it’s sure to be one of the most delicious tacos plates you’ve made!
Things You Should Know About Tvp
Nowadays, there are such realistic mock meats on the market. But if you want to take a look back at the original mock meat, youve gotta try TVP. Short for textured vegetable protein, TVP was the classic vegan meatand its still used widely for stuff like vegan sloppy joes.
In this post, Ill answer 8 common questions that people have about TVP. If youre new to it, youll walk away as a much more informed consumerready to enjoy all that TVP has to offer!
Read Also: Is Special K Protein Shake Healthy
Cookbook: Textured Vegetable Protein
Textured vegetable protein, also known as textured soy protein, is a meat substitute made from defatted soy flour, a by-product of making soybean oil. It is quick to cook, high in protein, and low in fat.
Textured vegetable protein comes as small dry chunks or flakes when bought in bulk. It has little flavor of its own and needs to be rehydrated and flavored , then added to cooking.
Textured vegetable protein is a versatile substance, different forms allowing it to take on the texture of whatever meat it is substituting for. Using textured vegetable protein, one can make vegetarian or vegan versions of popular dishes like chili, sloppy joes, tacos, burgers, et cetera.
Textured vegetable protein can be found in natural food stores and large supermarkets, usually in the bulk section.
What Is Textured Protein And How Should It Be Cooked
Abstract: Textured vegetable protein is a soy protein-rich product that is made from powdered soy protein products as the main raw material and has a lean tissue structure similar to that of lean meat.
Keywords: Textured vegetable protein, TVP, soy protein, soy textured protein
Textured vegetable protein is also called textured soy protein, commonly known as vegetable protein or vegetarian meat. It is extracted from defatted soy flour by squeezing and extracting from defatted soy flour, and its by-product is soy oil. Vegetable protein is easy to cook, and its protein content is equivalent to real meat but without fat, which is good for health without losing the sense of deliciousness.
Textured Vegetable Protein was a mainstay of 1970s and 1980s vegetarian cooking, and its still commonly available at most natural foods stores. But the stuff has gotten less popular over the years as the quality of vegan meats has improved.
TVP was originally developed, not for the sake of pleasing vegans, but as a cheap way to extend hamburger and other ground meat products. But the stuff caught on in the vegetarian community during the 1970s because, seasoned appropriately, it could be made into dishes that were capable of fooling meat eaters.
How to Cook Textured Vegetable Protein Chunks?
Measure about 1 cup of textured vegetable protein chunks using a measuring cup. Place the chunks in a bowl or other waterproof container.
You May Like: Cholesterol In Protein Powder
How Do You Cook With Textured Vegetable Protein
Since TVP is dehydrated, it needs to be reconstituted in hot water or broth for around 10 minutes before it becomes palatable. For dishes that are already liquidy, like soups or pasta sauces, the dry TVP can simply be stirred in to rehydrate while it simmers.
The way you cook your TVP depends on which shape you purchased. For TVP granules, the texture is similar to ground beef. That makes it ideal for chili, sloppy joes, taco filling, and shepherd’s pie. Larger pieces of TVP, often labeled as “chunks” or “slices,” can be battered and fried to resemble chicken nuggets, thrown into stir-fries, and used to create a meaty stew.
Use Tvp As A Meat Extender
When it’s not used as a meat alternative, textured vegetable protein is commonly added to meat-based recipes as an extender. Used to thicken soups and add heartiness to burgers, adding TVP is a great way to bulk up a meal on a budgetâwhich is why it’s a common ingredient in many processed store-bought foods. The next time you visit your supermarket, check the ingredients on some of your favorite pre-made foods, and you’ll likely find TVP listed as one of them. Additionally TVP has a long shelf life, which means that you won’t have to worry about it spoiling before you have the chance to use it all.
Don’t Miss: Can Lack Of Protein Cause Headaches
Buying And Rehydrating Tvp
TVP is sold in natural food markets, health food stores, and sometimes in supermarkets, where it’s available in packaged or bulk form. It may be produced from wheat instead of soy, but the soy form is more common. The product ranges from beige to golden brown in color.
It’s easy to rehydrate textured vegetable protein. One cup of hot liquid is added to one cup of TVP granules or chunks. The solid pieces need about ten minutes to absorb the liquid. The mixture of granules and water can also be microwaved for about five minutes to rehydrate the protein.
Large pieces of TVP may require two cups of hot liquid per cup of TVP and may need to be simmered for twenty to thirty minutes in order to rehydrate. More TVP or water can be added to get the right consistency during hydration. Excess water should be drained before the product is used.
According to the package label, 1/4 cup of the TVP shown at the start of this article contains 12 grams of protein, 4 grams of fiber, 3 grams of sugars, and 0 grams of fat. It also contains 8% of our daily calcium requirement and 15% of our iron requirement.
What Is The Shelf Life Of Tvp
How long can you store TVP? Well, it depends a little on how well you store itbut in any case, it can last a very long time. Lets talk specifics.
The shelf life of TVP is 10 to 20 years when stored in an airtight container at a cool temperature . The shelf life is more like 1 year after opening or not being stored in an airtight container.
Take note that if youre really trying to store TVP for the long, long term, you may want to use oxygen absorbers like these. Dry TVP does not require refrigeration.
Also, note that flavored TVP-based products may not have as long of a shelf-life as basic unflavored TVP. Sometimes the other ingredients added will reduce the shelf life. Check the product for an expiration date or best by date.
Side Note: This is the best free video introduction Ive found on adopting a plant-based dietthe right way. Youll learn how to lower your risk of cancer, heart disease, type-2 diabetes, Alzheimers, and obesityall with plants.Watch the free Masterclass here.
Recommended Reading: Premier Protein Artificial Sweetener
What Is The Nutritional Value Of Tvp
Nutritionally, TVP has a lot going for it. Because it is a food product obtained from soybeans, TVP is an excellent source of complete protein. A serving of ¼ cup of dry TVP contains 13g of protein. As a comparison, it takes 50g of cooked lean ground beef to obtain a comparable protein intake. TVP also has the advantage of being low in fat, particularly saturated fat, and it is also high in dietary fibre. A 25g serving of dry TVP provides 5g of fibre, which is equivalent to the amount of fibre contained in 2 cups of raw broccoli!
Is Tvp The Same As Tofu
TVP vs Tofu
TVP is not the same thing as tofu. They are both soy products used as meat substitutes, but TVP is more processed. TVP is made from defatted soy flour, while tofu is just made from coagulated soymilk, with the natural fat still included.
Since whole foods are generally considered healthier than processed foods, many people would judge tofu to be healthier than TVP. However, TVP remains high in fiber despite being more processed. And it has other nutritional benefits, too.
If youre trying to add extra protein to your diet, TVP is very efficient. Tofu has roughly 10 grams of protein per 100 calories, which isnt badbut TVP has 15 grams of protein per 100 calories. Thats right. TVP has 150% as much protein as tofu per calorie.
TVP also has other benefits in being very cheap, shelf-stable, and offers a different texture. So it may be convenient in certain cases where tofu simply wouldnt fit the bill.
Also Check: Does Special K Protein Bars Make You Gain Weight
Does Tvp Give You Gas
TVP causes gas for some people at first, due to the high amount of fiber. If youre struggling with gas from TVP , check out my blog post about how to reduce vegan farting.
Here are some quick tips to reduce gas from TVP:
- Soak and drain your TVP. This will rinse away some of the fermentable carbohydrates that would otherwise feed bacteria that create gas in your gut.
- Limit serving sizes. If a full cup of TVP is giving you bad gas, try just having 1/4 cup or 1/2 cup. Then once your body has gotten used to that, then consider slowly increasing things.
- Take Vegan Bean-Zyme. This vegan alternative to Beano is the magic bullet for many people when it comes to reducing farts on a high-fiber plant-based diet.
Nutritional Information: Textured Soy Protein
Textured vegetable protein is a highly nutritious soy product. Loaded with protein and low in fat, TVP makes an excellent alternative to meat. Aside from being a vegetarian meat alternative, textured vegetable protein is also safe for those with celiac disease to enjoy as it’s naturally gluten free. Our textured vegetable protein is packaged in our separate, dedicated gluten free facility at Bob’s Red Mill and routinely tested for cross-contamination using R5 ELISA testing protocol to ensure its gluten free status.
While TVP may not add much flavor to your recipes, it will boost the nutritional value. Low in fat and calories, textured soy protein is an excellent source of dietary fiber, iron, magnesium and phosphorus. Because soy contains all of the amino acids which the human body cannot synthesize, it’s a complete protein essential to human nutrition.
Also Check: Can I Lose Weight Drinking Protein Shakes Only
What Is Textured Soy Product Or Textured Vegetable Product
Textured soy or textured vegetable products have a texture similar to that of ground beef. It is made of defatted soy flour which is processed into small or large chunks.
The product is sold in two forms. One form is dry, or dehydrated, and requires rehydration with hot/boiling water. The other form is in the refrigerated section of most major grocery store chains. It is often referred to as ‘veggie ground round’. If you can’t find it in your super market, ask a store worker where it is kept.
Textured Vegetable Protein: What Is It And How Do I Cook With It
If youve ever sampled vegetarian meat substitutes, you probably know that these alternative proteins can be pretty hit or miss when it comes to capturing the true texture of chicken, beef, or pork. Most diners can discern a real beef patty from a conventional veggie burger without hesitation. There is one meat substitute, though, that has the potential to fool meat lovers and vegetarians alike: textured vegetable protein. And if youve ever eaten at a school or hospital cafeteria, youve probably already sampled some without knowing it.
Textured vegetable protein, or TVP, is a soy byproduct thats created when manufacturers collect soy oil. The product, which is often sold in bulk, usually appears as dried, light brown chunks or cubes that have a rough, almost cardboard like texture to the touch. Once rehydrated, however, the morsels take on the texture and appearance of unseasoned ground beef or turkey, and can be used in exactly the same ways. TVP has no real flavor of its own, and it absorbs spices easily, making it a perfect universal meat substitute for tacos, spaghetti, chili and any other recipes that call for ground meat. Its also incredibly cheap, which is why institutions that have to feed large numbers of people are known for using it to extend the actual meat in their recipes. A 10 oz package of TVP, when purchased online, costs about $2.50.
So How Do You Use Tvp
While backpacking or at home, textured vegetable protein can be used as a meat replacement, supplement, or extender. The extrusion technology changes the structure of the soy protein, resulting in a texture similar to meat. It can replace ground beef, ground lamb, and other meats. Using texturized vegetable protein, one can make vegetarian or vegan versions of traditionally meat dishes. It can also be added to gravy, eggs, put on pizzas and more.
Because of its light weight and all the reasons listed above, many backpackers and hikers use textured vegetable protein as a meat substitute to make vegetarian or vegan versions of meat dishes such as chili, spaghetti, bolognese, sloppy joes, tacos, burgers, burritos, with eggs and more.
Textured vegetable protein is a great option for backpacking, food storage, and even regular cooking. It is available at natural food stores, large supermarkets, and through online stores such as Wilderness Dining.
Can Tvp Be Bad For You
Though TVP is plant-based, it’s not necessarily good for everyone. For example, TVP poses health risks for people who are allergic to soy, as soy is the main ingredient.
According to the Mayo Clinic, soy allergies are common, and may cause:
- Tingling in the mouth
- Hives, itching or scaly skin
- Swelling of the lips, face, tongue and throat, or other body parts
- Wheezing, a runny nose or difficulty breathing
- Abdominal pain, diarrhea, nausea or vomiting
- Skin redness
- In severe cases, anaphylaxis
Many people also wonder if TVP is bad for you because it has MSG in it. Some people have anecdotally reported symptoms like gas, diarrhea and bloating from eating MSG. But, no definitive evidence has shown a correlation between MSG and these or any other symptoms or health conditions, according to the Mayo Clinic.
Also Check: Best Protein Treatment For Natural Black Hair
What Is Textured Vegetable Protein
TVP is a high-fiber, high-protein meat substitute made from soy flour. It has no fat or cholesterol. TVP is available in a variety of flavored and unflavored varieties, as well as different sizesfrom large chunks to small flakes. Because it is cheap and widely available, it is popular among people cooking on a budget. It is also used in vegetarian and vegan recipes.
How To Rehydrate Textured Vegetable Protein
When made, textured vegetable protein is extracted from soybeans, filtered and processed to create a protein-rich flour or paste. That flour is then heated and pushed through a machine nozzle to create different shapes like strips, chunks and flakes that are then cooled and dehydrated to use in cooking.
When learning how to cook with TVP, you must first rehydrate it in liquid. Luckily, rehydrating textured vegetable protein is incredibly easy. To rehydrate your TVP, pour boiling water or broth over the desired amount and let it soak for 5-10 minutes, or until it’s reached the desired texture. Because textured vegetable protein is quite bland on its own, we recommend rehydrating it with a broth to boost its flavor before combining it with a meal.
Don’t feel like pulling out the pots and pans? Textured vegetable protein can also be cooked in a microwave oven. To do so, place your TVP in a microwave-safe bowl, cover it tightly with plastic wrap and cook on high for 5-6 minutes. For the best results, check the TVP after 2 minutes of cooking to see if it needs more liquid. Once prepared, textured vegetable protein will keep in the refrigerator for several days. For more extended storage, freeze the cooked TVP and thaw it later in the microwave or refrigerator.
Recommended Reading: Cholesterol In Protein Powder Good Or Bad