Sotexpro Texta pois 65 / 70
Sotexpro Texta pois 65 / 70 is 100% natural (without additives) and comes from pea protein (variety: Pisum sativum). Extrusion-texturing by mechanical and thermal stress makes it possible to undo the quaternary and tertiary structure of pea proteins (globulin, etc.) by giving them a ""sheet"" structure. This sheet structure of pea protein is called ""textured pea protein"". After rehydration, the textured pea proteins have a ""fibrous"" appearance and a chewiness comparable to that of meat, allowing their use in many applications of processed meats and ready meals.".
Product families
- Convenience Foods
- Meat Substitutes
- Meat Poultry & Seafood
- Savory & Culinary
Other characteristics
- Ingredient Name
- Pea Protein, Texturized
- Pea Protein Texturized
- Labeling Claims
- Clean Label, Naturally Derived, Plant-Based
- Clean Label
- Naturally Derived
- Plant-Based
- Protein Content
- 24.0 - 65.0 %
- Ingredient Origin
- Natural Origin, Plant Origin, Vegetable Origin
- Natural Origin
- Plant Origin
- Vegetable Origin
- Markets
- Food & Nutrition
- PACKAGE
- Bag 15 kg / 450 kg per pallet 80*120
- Features
Selected vegetable proteins are texturized by extrusion to give them a leafy structure leading to a «fibrous and elas tic» texture after rehydration. They are used as meat repla cements/analog (beef, poultry, fish...). Various vegetable origins (pea, soya, wheat...), protein content (from 50%) and particle sizes (< 2 mm, > 5 mm) are available in our range.
- Ingredient
- Peas, Soybeans
- Technology
- Food Ingredients
- Pharmaceuticals & Nutraceuticals
- Type of Food
Hamburger, ground meat, stuffing, sausages, vegetarian products, bolognese sauces, pizza dressing, nuggets, meatloaf
- Implementation
The implementation of this cream-colored mince is simple and easy. It re-hydrates at 1/3 for about 15 minutes and can be flavored (bacon, ham, etc.) or colored (plasma, beetroot, etc.) during this rehydration. It can be incorporated as a meat analog in a ground recipe (chicken, pork, beef, fish, vegetables, etc.) or directly in an emulsion as a meat substitute. The "elastic" texture and good water retention of Texta pois 65/70 allows it to be molded in many shapes. This also allows it to be cooked using various methods (grilled, frozen microwaved, etc.), and thus to obtain a finished product with perfect juiciness. The taste of the textured pea protein does not bring any parasitic flavor, moreover its natural richness in glutamic acid gives it a taste that fits perfectly into meat and cooked applications Texta pois 65/70 is suitable for applications of minced meats, burgers, meatballs, stuffings, lasagna, cordon bleu, nuggets, shepherd's pie, brandades and vegetarian products.
- Assets and Interests
Reduced cost of recipes; Good functionality (juiciness, texture in the mouth, taste, color, grain size, etc.); Gluten-free; GMO-free, soy-free; Not mentioned on the allergen lists (Codex and EU list); Clean labeling (declaration: pea protein); Nutritional quality (essential amino acid, high P/L ratio, low cholesterol protein source); Traceability and origin France (harvested and processed in France); Kosher and Halal certified; Lower environmental impact than other protein sources
- Nutritional Benefits
The nutritional profile of Texta pois 65 / 70 rich in protein and low in lipids complies with the recommendations against obesity and the prevention of cardiovascular diseases. Products using Texta pois 65 / 70 improve their protein/ lipid and consequently the health benefit of the consumer.
- Desired Functionalities
Chewing texture, water and oil retention, color, taste or protein supply.
- Food Ingredients Features
- Elastic Texture
- Improved Oil Retention
- Improved Water Retention
Technical data
Table 1 of 1
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Protein Content | 24 - 65 | % |
| Particle Size | 2 - 5 | mm |
