Textured Soy Protein Bulk

Textured soy protein bulk is a product rich in soy protein that is made from powdered soy protein products as the main raw material, processed through conditioning, organization, and other processes, and has a structure similar to lean meat tissue.

Textured soy protein bulk come in various forms such as granular, block like, flake like, and filamentous, presenting different shades of yellow brown. Their network structure is oriented and arranged, forming elastic and tough fiber bundles or layers, giving them a biting force similar to that of carnivorous muscle tissue when consumed.

Textured Soy Protein Bulk contains essential amino acids for the human body, with nutritional value comparable to animal protein, extremely low fat content and no cholesterol, lower price than animal protein, and a tissue structure similar to meat. Therefore, soy tissue protein is widely used in various foods. Soy tissue protein, also known as artificial meat, is made by adding a certain amount of water and additives to low-temperature soybean meal, concentrated protein or isolated protein, stirring to mix evenly, forcibly heating and pressurizing to make the protein molecules arrange neatly and have a tissue structure in the same direction, and then heating, puffing and solidifying to form hollow Ding fiber protein. Mainly using low-temperature soybean meal to produce soy tissue protein, utilizing soy tissue protein can not only increase the protein content of the product, reduce the content of animal fat and cholesterol, prevent the tissue of the meat from being damaged due to high temperature heating or mechanical action, and lose the texture of the meat, but also reduce the cost of the product. In addition, due to its good water and oil absorption, it can reduce processing losses and reduce greasiness.

(1) It is used in meat products, such as meat sausage, meat cans, Taiwanese Meatballs, meat cakes, etc., to replace some lean meat, so as to increase the protein content, reduce costs, and improve the organizational structure of meat products.

(2) Used for convenience food to increase its protein content and enhance its nutritional value.

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