Your body does not discriminate between proteins 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 pumpkin protein does not feel the same as a cut of meat - the texture is completely different.
What textured vegetable protein equipment do you need?
High speed carton closing machine
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Flash drying grinder for powders
Drying and grinding can be an important feature when trying to process products such as raw...
Flash drying system
Flash drying refers to the removal of moisture by a stream of hot gas that goes through a stream of small...
Economical Pouch Packaging Machine
The side gusset pouch is a popular packaging solution for medium formats, particularly f...
High-Speed Pouch Packaging Machine
For large scale production of powders and liquids in a wide range of industry sectors, a...
Continuous fluid bed dryer
In a Fluid Bed, a product or solid is made fluid by an upward moving flow of gas. The mechanical ...
Ultrafine pin mill
Particularly designed for humid, oily, and greasy products.
Extruder with annular gap expander
Products can be extruded with various shapes and characteristics by controlling the nozz...
Products can be extruded with a variety of shapes and characteristics by controlling the nozzle geometry ...
Belt dryer/cooler for pellets and granules
Many industries that process materials in pellet, powder, or crumble form need ...
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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.
Plants muscle up
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 fiber-like arrangements.
Try a meatless meatloaf
Using multiple sources of plant-based protein
TVP techniques experiment with a variety of plants from soy to peas, sunflower to potato. Different sources produce different textures, colors, and tastes 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.