How to Hydrate TVP With Stock the Right Way

Hydrating TVP (Textured Vegetable Protein) with stock is one of the easiest ways for butchers, food processors, chefs, and small kitchens to improve flavour, texture, and yield in blended meat products. Whether you're making burgers, sausages, meatballs, or ready-meal fillings, properly hydrated TVP delivers a meat-like bite while keeping costs under control — a major advantage in today’s challenging market.

In this guide, you’ll learn exactly how to hydrate TVP with stock, the best hydration ratios, and practical tips for getting consistent, professional results every time. Perfect for anyone using TVP in butchery, food manufacturing, catering, or recipe development.

Table of content

Preparation

Pro Tips

FAQ

Preparation

1. Choose your ratio (most common)

• 1 part dry TVP : 2 parts hot stock → firmer, meatier bite

• 1 part dry TVP : 3 parts hot stock → softer, juicier texture

  
  

If you’re unsure, start with 1:2.5 — it works for burgers, sausages, and meatballs.

2. Heat your stock

Use hot (not boiling) stock:

• 70–90°C is ideal

• Meat, vegetable, or seasoned stock all work

• Salted stock helps boost savoury flavour

3. Pour stock over the TVP

Place your dry TVP in a tub or mixing bowl and slowly pour the hot stock over it.

Make sure the TVP is fully submerged.

4. Stir and cover

• Mix gently to ensure even absorption

• Cover with a lid or cling film

• Let stand 10–15 minutes

TVP will swell, soften, and soak up flavour.

5. Check the texture

After hydration:

• If it feels too dry → add a little extra stock

• If too wet → drain through a sieve and press lightly

  
  

You should end up with a moist, crumbly, mince-like texture.

6. Cool before mixing with meat

For food safety and to maintain bind:

• Spread the hydrated TVP on a tray

• Cool to fridge temperature before mixing

• Use within 24 hours

Pro tips

• Season your stock to match the product (beef stock for beef burgers, chicken stock for poultry, paprika/onion stock for sausages)

• Add dry seasonings to the stock before hydrating — flavour penetrates deeper

• For firmer texture, wring excess moisture with a sieve or cloth

FAQ

Q1: What type of stock is best for hydrating TVP?

Beef, chicken, vegetable, or commercial savoury stocks all work well. Choose a stock that complements the final product (e.g., beef stock for burgers, chicken stock for poultry sausages).

Q2: Should the stock be hot or cold?

Use hot stock (70–90°C). It hydrates TVP faster and improves flavour absorption.

Q3: Can I season the stock?

Absolutely. Adding salt, spices, onion/garlic powder, or dry seasoning blends helps the flavour penetrate more deeply.

Q4: What if the TVP absorbs too much or too little liquid?

• Too dry: Add a small amount of extra stock.

• Too wet: Drain through a sieve and press lightly.

Q5: How long can hydrated TVP be stored?

Store in the fridge and use within 24 hours for safety and quality.

Q6: Can I hydrate TVP with water instead of stock?

Yes — but stock gives a richer, meatier flavour. Water works fine for neutral blends or heavily seasoned products.

Q7: Do I add seasonings before or after hydrating?

You can add them either way, but adding seasoning to the stock gives better flavour distribution.

Q8: Can TVP be blended into all meat products?

Yes — it works in burgers, sausages, meatballs, meatloaf, fillings, ready meals, and more.

Choose High‑Quality Textured Vegetable Proteins from Sanita Spices UK

If your product development involves textured vegetable proteins for meat alternatives, plant‑based formulations, or high‑protein food applications, Sanita Spices UK can support you with a reliable supply of premium TVP ingredients and technical expertise.

Our range of textured vegetable proteins offers consistent texture, excellent hydration performance, and clean flavour profiles — ideal for burgers, kebabs, nuggets, sausages, and ready meals. Backed by food‑industry compliance and dependable UK distribution, we help manufacturers deliver on quality, cost‑efficiency, and consumer expectations.

Contact Sanita Spices UK today to discuss your TVP requirements and find the right ingredient solutions for your production line.