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Research and Development

For the past ten years, the company has been collaborating with academic research institutions, such as the Food Industry Research and Development Institute, National Yunlin University of Science and Technology, and Chang Gung University of Science and Technology, for cooperative development and/or technology transfer.

The company continues to invest in research and development of new technology, new plant protein sources, and new products. Long-term innovation has always been the philosophy and goal of Stentorian Industrial Co., Ltd.

Textured Protein

After thoroughly mixing soy protein, gluten, starch, plant fibre, and other raw materials, the mixture goes into a twin-screw extruder. We utilise the physical properties of twin-screw extruders, which includes mixing, cutting, heating, histochemical reacting, forming, expanding, and cooling, to denature the protein in the raw materials and to form new bridges and fibrous structures through recombination. It is then moulded through the die and released into the air to expand, which creates textured proteins that have a similar texture to a muscle fibre.

Textured protein products have the following advantages:

  • 1High protein content and the right proportion of essential amino acids that human bodies need.
  • 2Elastic fibre structure that gives it a multi-layered texture.
  • 3Mild in flavour and excellent water retention.
  • 4Made from non-genetically modified plant protein.

Product Application

The textured vegetable protein has a meat-like fibre structure and excellent elasticity, which makes it suitable for all kinds of vegetarian, vegan, and meat processing applications. Some examples include vegetarian/vegan ham, chicken nuggets, burgers, hot dogs, steaks, and meatloaf.