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Textured Soy Flour Rosstex

Textured soy flour Rosstex is a textured soy protein product produced from soybean meal of leading producers. As all traditional TVPs, soy flour Rosstex is a source of vegetable protein supplementing the main protein raw material in meat and fish food products. The product has high nutritional value with aminoacids composition very close to the proteins of the muscles fiber; being enriched with dietary prebiotics it positively influences digestive system. The product ensures full value substitution of raw meat and fish materials in the recipes of cooked meats and sausages, semi ready products, vegetarian and gerontological nutrition. Textured soy flour Protex-M in hydrated condition is structurally compatible with fibrous texture of muscles tissue which feature is particularly useful when performing substantial substitution of meat and fish raw materials in recipes, when using mechanically deboned poultry meat, fat emulsions, collagenousanimal proteins.

Textured soy flour Rosstex is produced as various fractions according to the compositions and grading and is intended as follows:

— Granules 1-3 mm and 3-5 mm (“fine minced” meat and “large minced” meat) in production of cooked meats and sausages and semi-ready food products;

– Chunks 20 — 40 mm (“stewed meat”) in production of canned food, in food concentrates industry, and in meagre diet food»;

— Special-purpose textured products: flakes, meatballs, “goulash”, steaks, big steaks are produced on order; the products are available naturally colored, tinted and/or aromatized according to the customer’s demand.

Textured soy defatted flour Rosstex features high functional and technological qualities: hydratation level is 1:3, fat binding ability is more than 135%; the speed of hydratation as high as 12-15 minutes at +2- 4°С.

Efficiency of Usage:

— cost saving of ready productsdue to rational use of raw meat materials;

— increase in biological value of products: increase of protein content, decrease in cholesterol content;

— improvement of organoleptic parameters of food products: succulence, bite;

— decrease in thermal losses under culinary treatment and increase in productivity.

Partner-M Food Ingredients (1)