vegetable protein
Also called plant
PROTEIN or textured vegetable
PROTEIN, this product is obtained from
PROTEIN-rich
SOYBEANS. The beans are ground and processed through a spinning/extrusion technique until they become strands of almost pure
PROTEIN. Vegetable
PROTEIN is used in commercial meat and poultry products as a binder and extender. It can be found in foods such as meat substitutes, luncheon meats and sausages, as well as in packaged sauces, soups and other processed foods. Although nutritiously rich, vegetable
PROTEIN can't match the flavor and aroma of the meat products. See also
PROTEIN-hydrolyzed-vegetable-
PROTEIN/Detail.aspx">HYDROLYZED PLANT
PROTEIN;
PROTEIN.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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