Benefits as a Soy TVP Replacer

	Soy Crumble	Soy TVP
Water Holding	3:1	3:1
Water Hydration	5 minutes	Several hours to being held overnight in coolroom
Fat Emulsification	5 times Stabilizes fat in a 1:5; 5 emulsion system Soy crumble: water: fat	Nil fat emulsification
Product of Australia	Yes

Other areas of Use;

Food Coating	Great crunch and golden colour on deep or shallow frying and baking
Emulsified Meat	Fat stabilization in sausages, smallgoods and manufactured meat products
Sauce texture	Nutty type texture for sauces, e.g. Peanutless sate sauces
Stuffing Mixes	Good water holding and texture in chicken stuffings and sausage rolls