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Prosante® textured soy flour provides manufactures with the most sustainable vegetable protein available on the market today. In addition, the added benefit of being the most cost effective complete protein.
- Soy Proteins – Prolia | Cargill EMEA
A unique, lightly textured Prolia™ defatted soy flour is...
- Prolia® and Prosanté® - Cargill
Textured Soy Flour & Textured Vegetable Protein. Minced and...
- Soy Proteins – Prolia | Cargill EMEA
A unique, lightly textured Prolia™ defatted soy flour is ideal for granola-type cereal bars that can contain >30% defatted soy flour by weight. It provides a tasty, portable and convenient way to make healthful products.
Textured Soy Flour & Textured Vegetable Protein. Minced and Flaked. Competes against textured soy concentrates. Available colored to match cooked beef color or plain. Typically used to replace a portion of ground meat. Can be used to mimic meat in vegetarian applications.
Prosanté® Textured Soy Flour is a clean label alternative for adding high quality soy protein to replace traditional protein in beef, chicken and fish products. It offers excellent fat binding and water absorption that results in increased yields and profits.
Cargill’s Prosante textured soy flour is an ingredient with the potential to revolutionize the way we cook and consume food by incorporating more sustainable vegetable protein. Notably, with a protein concentration of 54%, this product stands as an excellent source of nutritious, high-quality textured soy protein that comes in various sizes ...
These products have less flavor, wider variety of functional characteristics and greatly reduced flatulence characteristics compared to textured soy flour products. This paper describes processes used to texturize soy proteins and characteristics of the various products.
Extrusion texturized soy flour soon became an established food ingredient known as TVP ( Textured Vegetable Protein ) or TSP (Textured Soy Protein). The extruder consists basically of a sturdy screw or worm rotating inside a cylindrical barrel (Fig. 35).
