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Textured soy protein is a versatile ingredient derived from defatted soy flour. It is produced through a process of extrusion, which gives it a fibrous texture that resembles meat. This product is commonly used as a meat substitute in various food applications, providing a high protein content and a source of dietary fiber.
| Protein content | 50% to 70% |
| Moisture content | 6% to 12% |
| Texture | Chunky, granulated, or flaked |
| Color | Light tan to brown |
| Shelf life | 12 to 24 months when stored properly |
When selecting textured soy protein, buyers should consider the desired protein content and texture that best fits their application. It is important to specify the form (chunks, granules, or flakes) and any specific dietary requirements, such as non-GMO or organic certifications. Additionally, buyers should inquire about bulk quantities and packaging options to meet their production needs.
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It is made from defatted soy flour that undergoes extrusion.
Yes, it is a plant-based protein source suitable for vegans.
It should be stored in a cool, dry place to maintain freshness.
Yes, it can be incorporated into baked goods for added protein.
Typically ranges from 50% to 70%.
It usually requires rehydration in hot water or broth before use.