Textured Soy Protein

Textured Soy Protein

Textured soy protein is manufactured by high-moisture extrusion of defatted soy flour or soy protein concentrate through twin-screw extruders at 130-180°C creating anisotropic fibrous structure through protein denaturation, alignment, and expansion, used as complete meat replacement providing 50-70% protein, meat-like texture, and rehydration capacity (2:1 water:protein ratio). In the food industry, it delivers authentic bite, juiciness, and nutritional superiority ideal for vegetarian meat analogs, meat extenders, and ready meals.

Food Industry Applications

• Meat analogs: Replaces beef, chicken, pork in vegetarian burgers, nuggets, sausages, and kebabs providing fibrous texture, meaty bite, and clean label protein source.

• Processed meats: Extends ground beef, poultry, and pork products improving yield, texture stability, and nutritional profile while reducing cost and fat content.

• Ready meals: Forms base for vegetarian chili, bolognese, tacos, and curries with excellent rehydration, flavor absorption, and heat stability during cooking.

• Snacks: Creates crispy meat-flavored snacks, jerky alternatives, and protein bites maintaining structure after frying or baking with extended shelf life.

• Bakery fillings: Provides chewy protein chunks in savory pies, pasties, and stuffed breads absorbing flavors while maintaining distinct texture contrast.

Other Industry Applications

In pet food, provides economical meat-like chunks; in aquaculture feed, serves as floating protein pellets; in non-wovens, acts as biodegradable binder; in agriculture, used as soil conditioner; in composites, functions as natural fiber reinforcement.