Textured soy protein is produced by thermoplastic extrusion of defatted soy flour or soy protein concentrate under high temperature and pressure conditions. The extrusion process denatures and restructures the soy protein molecules. This creates a fibrous, spongy matrix that closely mimics the texture of cooked ground meat.
The product is available in various sizes, shapes, and colors including minced, chunk, strip, and flake formats to match different meat product applications. Textured soy protein readily absorbs water and flavors during hydration, typically gaining 2-3 times its dry weight in moisture. It provides an economical means of extending meat products while adding protein content and reducing fat levels.
