Textured vegetable protein

[4] Archer Daniels Midland had developed a textured soy protein isolate made with an extruder in the shape of rods or tubes.

The soy protein isolate was produced in a small pilot plant and sold for use in chili powder, but the product was not commercially successful.

[1] The defatted thermoplastic proteins are heated to 150–200 °C (300–390 °F), which denatures them into a fibrous, insoluble, porous network that can soak up as much as three times its weight in liquids.

[8] Measured levels of residual hexane in TVP are around 20 parts per million;[9] and studies in rodents suggest that 5 g/kg is the minimum dose at which undesirable effects may be observed.

TVP is extruded, causing a change in the structure of the soy protein which results in a fibrous, spongy matrix, similar in texture to meat.

[15] Using TVP, one can make vegetarian or vegan versions of traditionally meat-based dishes, such as chili con carne, spaghetti bolognese, sloppy joes, tacos, burgers, or burritos.

Soy[16] protein can also be used as a low cost and high nutrition extender in comminuted meat and poultry products, and in tuna salads.

[citation needed] Textured vegetable protein can be found in health food stores and larger supermarkets, usually in the bulk section.