Vegan meat alternatives and plant-based foods have rapidly grown in popularity over the last decade. Many people are switching to meat substitute food products. Your body does not discriminate between proteins and calories coming from meats and those coming from plants. From a nutritional point of view, they all have the same value. But chewing on a portion of veggie pumpkin protein does not feel the same as a cut of meat – the texture is completely different.
Which textured vegetable protein equipment do you need?
Vertical agitated wet media mill
Ultrafine pin mill
Flash drying system
Manual bagger with net weigher
Manual bagger with gross weigher
Belt dryer/cooler for pellets and granules
Extruder with annular gap expander
Industrial sauce pan
Easy to use food processor for gastronomy sauces and pastes
Extruder for large-scale production of breakfast cereals
High-Speed Pouch Packaging Machine
Economical Pouch Packaging Machine
Entry-level cereal bar making machine
Vacuum based homogenizer
Industrial vacuum cooker
Organic soybean feed extruder
High speed carton closing machine
Vacuum and pressure cooker for fruits and vegetables
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Tell us about your production challenge
It’s the fibers, stupid
What gives meat products their bite
The tastes and consistency that you pick up in meat are determined by the fibers in the natural muscle. The structure of fibers, their water content, and the formation of connective tissue are all analyzed by your tongue which it then interprets as qualities of tenderness, juiciness, freshness.
The primary sensory experience of eating meat comes from the interplay between fiber properties that are released by chewing.
Making textured vegetable protein
Food scientists are developing new ways of re-creating meat muscle fibers using plants.
Textured vegetable protein (TVP) is plant protein formed into structures that mimic the fibrous character of meats and seafood. To achieve this, you need to mill the protein into a flour and mix it with water at high temperatures in an extruder. The thermomechanical energy alters the structure of the proteins allowing you to remodel them into chunks or fiber-like arrangements.
Try a meatless meatloaf
Using multiple sources of plant-based protein
TVP techniques experiment with a variety of plants from soy protein to peas, sunflower to potato. Different sources produce different textures, colors, and tastes and flavors matching a range of meat or fish products.
Apart from the base plant, your final TVP combination will also be determined by the protein intensity in the mix. An isolate base has a high protein content while a meal is considered a low-share type. The middle way is a protein concentrate.
Animal, vegetable, or integral? TVP blends make more sense for food industry
TVP products are ready for the pan and various brands are making meat analogs to produce non-meat versions of eats like burgers, dim sim or meat pies. But food producers are increasingly integrating TVP products with minced meat mixes.
Supplementing recipes with TVP meat extenders reduces environmental and economic costs associated with meat processing without giving up the consistency of natural meat fibers.