FOOD TECHNOLOGY

Detailed explanation-1: -In the extrusion process, soy flour is mixed with water, sodium chloride, and other ingredients. The mixture is passed under pressure through a cooker extruder. The product expands as it leaves the extruder die and forms a textured vegetable protein product.

Detailed explanation-2: -TVP is usually made from high (50%) soy protein, soy flour or concentrate, but can also be made from cottonseed, wheat, and oats. It is extruded into various shapes (chunks, flakes, nuggets, grains, and strips) and sizes, exiting the nozzle while still hot and expanding as it does so.

Detailed explanation-3: -TVP is a food product produced by separating soy protein from the other elements found in soybeans. After separation, while the soy paste is still hot, it’s compressed into various shapes such as flakes, chunks, nuggets and strips. Once it cools, the textured vegetable protein is dehydrated.

Detailed explanation-4: -TVP can be considered somewhat highly processed because it must be extruded, which causes a change in the structure of the soy protein. Many TVP producers also use solvents, such as hexane, to separate soy fat from soy protein.