Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks, is a defatted soy flour product that results from the process of extracting soybean oil. It can also be produced from cotton seeds, wheat, and oats. TVP is formed into various shapes (such as chunks, flakes, nuggets, grains, and strips) through extrusion, expanding as it exits the nozzle while still hot. This versatile product is widely used as a meat substitute or extender due to its high protein content, comparable to certain meats, and quick cooking time.
Fluid bed dryers are the preferred technology for efficiently evaporating moisture from TVP, ensuring that the drying process is uniform and gentle to maintain the product’s essential qualities. This method not only enhances shelf life but also preserves quality and facilitates easier transport.
