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Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya meat is a meat analogue or nutritious meat extender made from defatted soy flour, a by-product of extracting soybean oil. It is quick to cook, with a protein content equal to that of the meat, and contains no fat.

Manufacturing process
TVP is made from a mixture of proteins extracted primarily from soybeans, but also cotton seeds, wheat and oats. It is extruded into various shapes (chunks, flakes, nuggets, grains, and strips) and sizes, exiting the nozzle while still hot and expanding as it does so. The defatted thermoplastic proteins are heated to 150-200°C, which denatures them into a fibrous, insoluble, porous network that can soak up as much as three times its weight in liquids. As the pressurized molten protein mixture exits the extruder, the sudden drop in pressure causes rapid expansion into a puffy solid that is then dried. As much as 50% protein when dry, TVP can be rehydrated at a 2:1 ratio, which drops the percentage of protein to an approximation of ground meat at 16%. High quality TVP can be mixed with ground meat to a ratio of up to 1:3 (rehydrated TVP to meat) without reducing the quality of the final product, sometimes improving it if the meat used is poor. TVP is primarily used as a meat substitute due to its very low cost at less than a third the price of ground beef, and when cooked together will help retain more weight from the meat by absorbing juices normally lost.

Properties
TVP can be made from soy flour or concentrate, containing 50% and 70% soy protein respectively, and is relatively flavorless. Both require rehydration before use, sometimes with flavoring added in the same step. TVP is extruded, causing a change in the structure of the soy protein which results in a fibrous spongy matrix that is similar in texture to meat. In its dehydrated form TVP has a shelf life of longer than a year, but will spoil within several days after being hydrated. In its flaked form TVP can be used similar to ground meat.

Uses
Textured vegetable protein is a versatile substance, different forms allowing it to take on the texture of whatever ground meat it is substituting. Using textured vegetable protein, one can make vegetarian or vegan versions of traditionally meat dishes such as chili, spaghetti bolognese, sloppy joes, tacos, burgers, or burritos.
Soy products also are used as a low cost substitute in meat and poultry products. Food service, retail and institutional (primarily school lunch and correctional) facilities regularly use such "extended" products. Extension may result in diminished flavor, but fat and cholesterol are reduced. Vitamin and mineral fortification can be used to make soy products nutritionally equivalent to animal protein; the protein quality is already roughly equivalent.

Textured vegetable protein can be found in natural food stores and larger supermarkets, usually in the bulk section.TVP is also very lightweight, and is often used in backpacking recipes. TVP is often used in prisons and schools for several reasons: its low relative cost, high protein and low fat contents make it ideal, as does its relatively long shelf life, which allows institutions to buy in bulk.

Carne de soya also called Carne de Soja or Vegetal or soy beef is a concentrate of protein that is obtain from the soy bean. As soon as oil is extracted using high techonology, then using a special process to obtaining a product rich in proteins. Which once dehydrated has a crunchy and dry aspect and brown and gold color.
The carne de soya is considered to be the great substitute of the animal or red meat. It is similar to meat in aspect but Superior in quality.

The meat of soy bean hydrates to acquires a spongy texture similar to the ground meat. It keeps his richer nutrients as the high degree of protein, iron, calcium, zinc, fiber and the most important thing is that has 0 % cholesterol and does not contain gluten, is easy to handle (as the cow meat), it can be

We have a modern agro industry, equipped with sanitary machinery and process the products with BPM ( Good manufacture practices ) and have ISO 9001/2000 system ( AENOR –UNIT – IBNORCA ) and the ECOLOGICAL CERTIFICATION OF BIOLATINA.

We grow and nurture our agricultural products using our ancestral knowledge in order to eliminate the use of toxic pesticides.
We make rituals to ask the permission to the spirits of the plants in connection with the planets and stars to maintain the highest vibration frequency and wholeness of the plant.
Most of our processes due to extraction and stabilization of the natural principles of the products are done by hand, and also we have machinery to make it fast and protect the power of the healing properties.
Throughout the manufacturing process, we have the BPM ( Good practices of manufacture) and the corresponding asepsis.
During the processing we have quality control, validated and verified to eliminate any possible risk due to microorganism contamination, with professional supervision to guarantee the quality of our products.
Also we have laboratory supervision with professional that have the skills to guarantee the quality of our products.
We don’t make any animal test.
TAILOR MADE SOLUTIONS
We can manufacture any kind of product in order to satisfy our customers requirements.

Almonds	Annatto	Cocoa Powder	Panela - chancaca	Coffee - organic	Soy Beef
Hearth of Palm	Edible Salt	Lemon	Hydrogen peroxide	Onion	Camu camu
Potato	Quinoa	Brazil nuts	Sesame seeds	Salt Rose, Salt Gourmet	Saponin

SOY PROTEIN (TSP)

ALOE VERA

POWER IN

SOY PROTEIN (TSP)

ALOE VERA

POWER IN