Textured soy protein is được sản xuất bởi thermoplastic extrusion of defatted soy flour or soy protein concentrate under high nhiệt độ and pressure conditions. The extrusion process denatures and restructures the soy protein molecules. This creates a fibrous, spongy matrix that closely mimics the kết cấu of cooked ground meat.
The product is có sẵn dạng various sizes, shapes, and colors including minced, chunk, strip, and flake formats to match different meat product ứng dụng. Textured soy protein readily absorbs water and flavors during hydration, typically gaining 2-3 times its dry weight in moisture. Nó cung cấp an economical means of extending meat sản phẩm while adding protein content and reducing fat levels.