Chunks & Granules
Both soy chunks and soy granules are made from soybean. They are also known as textured or texturized vegetable protein (TVP). The only difference between soy chunks and soy granules is that soy chunks are bigger in size, while granules are smaller.
However, while more than 50% of soy chunks and soy granules are made from soy flour, it can also be made from cotton seeds, wheat, and oats, which is why is it officially called as Textured or texturized vegetable protein (TVP). It is also sometimes called as textured soy protein (TSP) or soy meat.
While both soy chunks and soy granules come from soybean, they are not actually directly made from soy. Both are a by-product of making soy oil. Once the soy oil is extracted, what is left is the soy flour. This soy flour is then defatted converted into soy chunks and soy granules.
Soy granules look like tiny pellets, about the size of a cake decorating sprinkle. They are an excellent natural source of soy proteins, which can be used as a vegetarian, healthy and economical meat substitute.
Soy Chunks are also famous with the name of Soy nuggets, nutri nuggets, soy chunks and soy nuggets. Soy chunk is unique food, highly nutritional and full of rich proteins. Soy nuggets is a favorite food item of everyone and a wonder beans for the grown-ups and teen ages.
Prestige India is one of the main suppliers & exporter for Soy Chunks and granules in India, the variety Soy Chunks and granules are quality checked in accord with the set FDA morals and procedures. Before offering these products to customers and end users we make sure that there is no moisture or insect damage, and that the chunks and granules are whole and not powdery.
Soy chunks and soy granules are high in protein, has no fat and cholesterol, which makes first choice for intake. TVP being used by itself as a substitute for various things has no fat at all, and can be effectively seasoned to taste like red meat.
Soy chunks are known for its various health benefits: It is known for high protein content- its exceeds than eggs, meat, milk. It is known to reduce the risk of osteoporosis in menopausal women and also ease other symptoms as it's a good source of isoflavones.
For more health benefits related to Soy Foods Please Click Here.
Made from soybean, soy chunks are popularly known as vegetarian meat for its meaty taste and fibrous texture. Being abundantly dense in protein, soy chunks are widely used in Indian household kitchens as part of curries and snack items.
There is a strong active demand for healthy vegetarian meat alternatives. Soy products such as Textured Soy Chunks (or Soy Chunks) are mostly valued for their high-quality sustainable protein quality.
Soy products are one of the most complete and versatile vegan proteins. Besides vegetarian and vegan products, they can be used in a wide range of food applications, including, breakfast, baked foods, animal feed and cereals.
TVP is often used in prisons and schools, as well as for disaster preparedness.
Short time high-temperature cooking of fine granulation untoasted defatted soy flour is extruded in round puffed product that is dried, graded, and packed aseptically as Soy TVP Granules. Extrusion cooking will impart good digestibility and palatability of the product and at the same me maintain the original quality of protein and remove the an-nutritional factors.
Soya chunks are known for its various health benefits:
- It is known for high protein content- its exceeds than eggs, meat, milk.
- It is known to reduce the risk of osteoporosis in menopausal women and also ease other symptoms as it’s a good source of isoflavones.
- Since it’s a good source of Omega- 3 fatty acids and fiber, it can benefit in lowering down cholesterol levels in a body.
- It enhances bone health and digestibility.
- It’s a good source of minerals namely- manganese, iron, calcium, and magnesium.
- Due to good fiber content, it helps you keep a close check on the body weight and fight diabetes.
- Its high content of magnesium has shown results in fighting insomnia.
- It’s also a good source of Vitamin B, Vitamin-K, Riboflavin, and Folate.
|PHYSICAL PROPERTIES||TYPICAL ANALYSIS|
|Colour||Natural Golden Yellow||Moisture||6 (% w/w, Max.)|
|Shape||Uniform||Fat||1 (% w/w, Max.)|
|Flavour||Acceptable||Protein||52 (% w/w. Min.)|
|Texture||Moderate||Ash||6.5 (% w/w. Max.)|
|Bulk Density||0.18 – 0.22gm/cc||Crude Fiber||3 (% w/w. Max.)|
|Water Holding Capacity||4 - 4.5 Times||Metabolic Energy Value||340 (K Cal. / 100gm. Min.)|
|--||--||Urease Activity||0.2 (mg/N2/gm/min at 300 C, Max.)|
|Total Bacteria Count : 20,000 (counts / gm, max.) | Salmonella : ABSENT | Coliform : ABSENT|