IDAH has developed numerous ready-to-sell textured vegetable protein (TVP), or specifically textured soy protein from soy isolate powder. We have complete know-how from formulation and processing equipment.
| Item | Texturized Vegetable Protein (TVP) |
| Characteristic | Low moisture extrusion |
| Moisture in extruder outlet (%wb) | 17-23 |
| Moisture in dryer outlet (%wb) | 7-9 |
| Texture | The expanded, fibrous, spongy texture |
The raw material consists of high protein powdery material
15 Dec（你看不見，這個理論上可以不要加）In this step, trace ingredients such as vitamins and minerals will be added and mixed
During extrusion, the material will undergo high pressure, high
temperature, and shearing in the barrel.
This treatment will induce the formation of protein fiber.
Drying in TVP is an optional process, some TVP will be frozen and
distributed in wet form.
When dried, wet TVP will enter the dryer and come out as dried
TVP with long shelf life.
Cooling utilizes ambient air to cool down the hot product coming out
from the dryer.
Thorough cooling is needed to prevent condensation inside the
packaging.
Packing gives protection to the products also gives easiness to handle and transport to customer's hand.
Since the 1980s’, Taiwan has used soybean and wheat as two base materials to develop textured vegetable protein (TVP) technology. The textured vegetable protein has a meat-like texture and can be made into various healthy vegetarian food products. Based on decades of experience in operating a vegetarian food company, IDAH has complete know-how in converting textured vegetable protein (TVP) into different plant-based meat (vegetarian meat).
The 1990sIDAH has established a food laboratory since the 1990s, specializing in TSP (Soy Extruded Protein) and IWP (Soy Protein Isolate), and successfully developed plant-based meat (vegetarian meat).
The year 1997The laboratory was upgraded to a food research factory and began to produce various vegetarian products.
The 2000sTechnical cooperation with the Food Industry Research Development Institute of Taiwan, and the Food Research Institute of Taiwan Ocean University, successfully exported vegetarian meat to the United States.
2008The food plant of vegetarian meat products was sold to Taiwan Top 5 food company in Taiwan.
2015IDAH Innovation Center was established to continue to research and develop plant-based meat, becoming the first and only base in Taiwan to provide vegetarian meat equipment, proofing and testing, education and training, and food research and development.
| Model | EP-50D | ZPT-58D |
| Main Motor (HP) | 40 | 50 |
| Capacity1 (kg/h) | 25-30 | 50-60 |
Note:
1) Texturized Vegetable protein
VM-M Mushroom Type
VM-Chunk Type
VM-Shredded Ball Type