Textured Vegetable Protein

Specification: Soya TVP Mince 25, TVP soya protein, TVP flakes, TVP Textured soy protein. TVP -minced with its hydration properties is ideal for diverse uses as food, besides replacing vegetable in Indian and Western recipes, they can do the same for meat with economy. It contains approximately 50% protein, low in moisture TVP-minced have a long shelf life. It also cuts costs for food processor who use these for functional and nutritional purpose.

Soya Lecithin IP: Lecithin is a complex mixture of phospholipids, glycolipids, glycerides and other minor components. Chemically, lecithin is phosphatidylcholine (PC) with the choline component accounting for about 13.5% of the molecule. Lecithin and other phospholipids contain both a hydrophobic and hydrophilic portion, which imparts same useful, functional properties in food processing. Soya Lecithin IP is produced under Non GMO Identity Preserved Program by special evaporation technique.