TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

TEXTURIZED VEGETABLE PROTEIN [1 record]

Record 1 2009-09-08

English

Subject field(s)
  • Nutritive Elements (Biological Sciences)
  • Food Industries
DEF

Spun or extruded vegetable protein, usually made to simulate meat.

OBS

Product made primarily from soy flour. It is purchased dry, either in granules (which is most common) or chunks, and generally rehydrated during cooking. The flavor is neutral, so it absorbs the flavors of the other foods it is cooked with. It is often used as a meat substitute, as it is high in protein.

OBS

Applied to soy protein products, the terms "texturization" or "texturing" mean the development of a physical structure which will provide, when eaten, a sensation of eating meat.

French

Domaine(s)
  • Éléments nutritifs (Sciences biologiques)
  • Industrie de l'alimentation
DEF

Produit obtenu par cuisson-extrusion à partir de protéines végétales imitant la texture fibreuse des produits carnés et destiné à les remplacer.

Spanish

Campo(s) temático(s)
  • Elementos nutritivos (Ciencias biológicas)
  • Industria alimentaria
DEF

Producto elaborado a partir de harina de soja desgrasada y micronizada.

OBS

[...] existe la soja texturizada con distintos calibres: desde la fina [...] a la más gruesa, lo que apunta a la posibilidad de utilizar la proteína texturizada de soja como sustitutivo de las carnes rojas y aves.

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