Definition:

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VEGNPROY®Textured pea protein Health Benefits:

VEGNPROY®Textured pea protein, also known as textured pea protein, is a plant-based protein product created by transforming pea protein (whether isolated or concentrated) into a substance with a fibrous structure and texture similar to meat. It is primarily used as a meat replacement in products such as plant-based meat, vegetarian sausages and burgers.

■ Source

VEGNPROY®Textured pea protein is a functional protein product primarily made from pea protein. Through a process of extrusion and steaming, the protein molecules align to form a three-dimensional, fibrous network structure. The product is available in granular, block or filament forms, and the size and texture can be adjusted to suit specific applications. When rehydrated, it provides a realistic, meat-like texture. The primary raw materials are yellow or green peas (Pisum sativum L.), with varieties having a high protein content (20-40%) being preferred. Pea protein is chosen as the source of protein, and small amounts of rice flour or pea starch may be added to improve texture and stability.

Particularities of VEGNPROY®Textured pea protein:

Product specifications:

VEGNPROY®Textured pea protein is available in the following specification and contents:

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☑ VEGNPROY®Textured pea protein 55%

Product quality standards:

● In-house, food grade

▶ Amino acid supplementation

▶ Cardiovascular health

VEGNPROY®Textured pea protein Applications:

Thanks to its meat-like fibrous texture, high nutritional value, low allergenicity and excellent functional properties (water-binding, oil-binding, emulsifying and binding), VEGNPROY®Textured pea protein has become a key ingredient in the food industry. It is suitable for use in reformulating meat products, snack foods and meal replacement products, and is well-suited to industrial-scale production. Furthermore, its 'soy-free, gluten-free, non-GMO, low-fat and low-cholesterol' profile meets the demand for healthy eating. Its applications span five major categories: plant-based meat products, meat product reformulation, snack foods, meal replacement functional foods and pet/animal feed. Pea protein is available in various forms (fibrous, granular and block) and offers strong process adaptability.

VEGNPROY®Textured pea protein retains the core advantage of pea protein, namely its complete profile of essential amino acids, and is particularly rich in lysine, which is the limiting amino acid in cereal proteins. It complements the amino acid profiles of cereal proteins, such as those found in rice and wheat, thereby meeting the body’s full protein requirements for growth, metabolism, and muscle synthesis.

VEGNPROY®Textured pea protein contains only 1.5-2% fat, predominantly in the form of unsaturated fatty acids. It is also free from cholesterol, thus avoiding the vascular deposit effects of cholesterol found in red and processed meat. Soluble dietary fibre (such as pea polysaccharides) can bind to fats and cholesterol in the gut, reducing their absorption. It also slows down the absorption of sodium and lowers peripheral vascular resistance, helping to regulate blood lipids and blood pressure. This makes pea protein suitable for people with high blood pressure or high blood lipid levels, as well as those at high risk of cardiovascular disease.

▶ Weight management

Both protein and dietary fibre can slow gastric emptying and increase feelings of fullness after meals. This reduces overall calorie intake and helps to prevent overeating. VEGNPROY®Textured pea protein contains far fewer calories than animal protein for the same protein content. Furthermore, high-quality protein helps to maintain muscle mass during weight loss by preventing the muscle loss that is caused by a calorie deficit. Therefore, it is a suitable protein-rich substitute for staple foods for those looking to lose or manage their weight.

■ Nutritional Value

VEGNPROY®Textured pea protein retains the core nutritional benefits of pea protein, while its textured form improves digestibility and absorption. Compared to soy textured protein, pea textured protein has a milder, less beany taste, is more digestible (with in vitro digestibility reaching 85-90%) and is free from phytoestrogens such as soy isoflavones. This makes it suitable for a wider range of consumers.

Ingredients:

● Pea protein, rice powder.

☑ VEGNPROY®Textured pea protein 55%, organic, 3-4 mm

■ Manufacturing process

The production of textured pea protein involves two main stages: protein extraction and texturing. Protein extraction involves alkali solubilisation, centrifugation, acid precipitation and washing and drying. Texturing uses the extrusion cooking method, which transforms pea protein into textured protein. Pea protein, water, and a small amount of additives are thoroughly mixed together. In a twin-screw extruder, the mixture is subjected to high temperatures (120-180°C), high pressure, and shear forces during the extrusion cooking process, causing the protein molecules to unfold and align in a specific direction. As the mixture is extruded through a specialised die, the protein molecules rapidly expand at the outlet and form a parallel fibre structure resembling muscle tissue. The product can then be cut into various shapes as required. For low-moisture processes, further drying to a moisture content of ≤10% is required, whereas for high-moisture processes, cooling and packaging can be carried out directly.

☑ VEGNPROY®Granular textured pea protein 60%, 2-6 mm

☑ VEGNPROY®Granular textured pea protein 70%, 5-10 mm

☑ VEGNPROY®Granular textured pea protein 80%, 10-12 mm