Textured sunflower protein is made through a process called extrusion cooking.
Extrusion cooking exposes the sunflower protein to high heat, high shear, and high pressure, which helps shape the sunflower protein into different forms for various uses. The process of extrusion cooking is a thermo-mechanical process, commonly used for producing textured vegetable proteins.
The first step in the production of textured sunflower protein involves extracting protein from sunflower seeds. Sunflower seeds are ground into a flour, and then the protein is separated from the other components of the seeds. The protein is then processed to reduce its molecular weight and improve its functional properties.
After processing, the sunflower protein is subjected to extrusion cooking. During this step, the protein is exposed to heat, shear, and pressure, causing it to undergo structural changes and form a textured product. This process gives the textured sunflower protein its unique texture and allows it to mimic the texture of meat when used as a meat alternative.
Production of textured sunflower protein may vary between manufacturers. Different formulations and processing techniques can be utilized in this process. It is important to refer to product labels or contact manufacturers for detailed information on the production process.Organic Sunflower Hache