i-vege is here to introduce two type of healthy ingredients for you, isolated soybean protein (ISP) and textured vegetable protein (TVP).

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Isolated soybean proteins (ISP) are the most concentrated form of commercially available soybean protein products in food industry. It can be used as meat extender or increase the texture of food product. They contain over 90% protein, on a moisture free basis.Soy protein isolate has very high nutritional value. It supplies a high quality of protein that contains all essential amino acids needed for growth. What make it so valuable is that almost fat free containing less than 1 percent fat and unlike animal products contains no cholesterol and little or no saturated fat.

Texturized vagetable protein (TVP) is a manufactured soy product and is frequently used as a meat replacement, or in some cases, a meat extender. The volume of hydrated TVP is twice of the dry TVP which make it economically used in food products such as burger and nugget. Same as ISP, TVP has all of the essential amino acids your body needs. TVP is a soy protein that is also low in calories, carbohydrates and fat.TVP is less expensive than most meats and can be added to fresh meat as an extender, which saves money. In addition, TVP is easy to store because it can be purchased in dried form, then rehydrated for later use.