date:Oct 08, 2019
turizing is not commonly done because the flavor affects the texture of the product, and the flavor performance is affected by the texturization process.
Textured vegetable protein, typically soya, has long been a staple of meat substitutes with the texture created by transforming the globular vegetable protein into long fibers that are typical in meat.
Givaudan has studied how to best flavor high moisture texturized protein and has developed strategies to maximize performance and produce a mu