Textured Soya Protein Concentrate

Textured Soya Protein Concentrate (Protein 65-67% on MFB) is made from Soya Protein Concentrate. The manufacturing process of SPC TVP involves technical finesse at every stage be it extraction, extrusion, cooking or granulation and finally yielding clean Textured Soya Protein Concentrate. Non-GMO SPC TVP provides more open texture, clean flavour and improved functionality. When hydrated, Non-GMO SPC TVP mimics the texture and appearance of meat fibres and can be used to extend or replace chicken, meat, beef or fish. It is available in various shapes like mince, flakes, granules, chunks, nuggets, steaks, various sizes and in various colours.

Functional/Nutritional Properties:

  • High in protein, nutrients and dietary fibre
  • High water absorption power (450±25)
  • Bland taste and odour, higher inclusion rates do not compromise with taste and flavour
  • Enhances succulence and increases cook yield
  • Reduces cook shrinkage and improves shape retention in ground meat applications
  • Delaying of fat and water separation and retention of meat juices
  • Provides meat like texture in processed meat products and processed meat analogues


  • Canned meat, beef, burgers, hamburgers, beef, chicken patties, sausages, frankfurters, dumplings, mortadella, meat balls, meat rolls, salisbury steak, taco fillings, ground kebabs and tortillas, meat alternatives and mock meats, pizza toppings and veg. patties

Technical Information:

  • Protein: Min. 65-67% (on moisture-free basis)
  • Fat: Max. 1.2%
  • Moisture: Max. 8%
  • Fibre: Max. 3.5%
  • Sand/Silica: Max. 0.3%

For further techno-commercial info, please contact exports@sonicbiochem.co.in (for inquiries outside India) and sales@sonicbiochem.co.in (for inquiries within India)

Sonic Biochem Extractions Pvt. Ltd.

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