Soy protein products

Seed-Meal Concentrates and Isolates. Seed-meal protein products include flours, concentrates, and isolates, particularly soy protein products. These can be used as extenders for meat, seafood, poultry, eggs, or cheese (see Soybeans and other oilseeds). Detailed information on soybean and other seed-meal production processes is available (13,14,18). 

Products prepared from soy protein products and resembling chicken, ham, frankfurters, and bacon are available commercially. Soy protein isolates are used in place of milk proteins or sodium caseinate in products such as coffee creamers, whipped toppings, yogurt, and infant formulas (see Dairy substitutes). Soy protein products also are used in snacks and in baked foods. 

Hydration water, fat, and flavor binding gelation emulsifying foaming and whipping characteristics vary among different soy protein products and complete substitution of animal proteins by these products is not always possible (114). 

LUSAS E w and riaz m n (1995) Soy protein products processing and use. JNutr. 125 (3 Suppl) 573S-580S. 

Table III. Basic Soy Protein Products Used in Various Meat Systems3...

Use of Soy Protein Products in Injected and Absorbed Whole Muscle Meats... 

Use of soy protein products in brine injected or absorbed whole muscle meat products such as beef, poultry, and seafood is reviewed. The importance of functionality on brine performance and within muscle tissue is stressed. Major considerations are selection of the proper soy protein, accompanying functionalities such as water-binding, gelling and viscosity, the specific meat system and requirements pertaining to nutrition, processing and marketing. 

Given specific goals or guidelines, soy protein products offer versatility and superior functional characteristics for use in a variety of processed meats. When properly selected, soy protein products help reduce finished product costs, maintain quality and create new product opportunities Exact formulations are determined by muscle product type, cost, quality, nutrition, process, legal and marketing considerations (J -9) Specifically, soy proteins ... 

TABLE II. CRITICAL CHARACTERISTICS OF SOY PROTEIN PRODUCTS FOR USE IN INJECTION OR ABSORPTION PROCESSES... 

Advances in soy protein processing technology have allowed extensive diversification of protein product applications. More sophisticated soy protein products now manufactured have more functionality, better performance, more consistency and better flavor than commercially available defatted soy flour and grits (50% protein dry basis). Among these products are improved textured soy flours, concentrates, and isolates (50%, 70% and 90% protein dry basis, respectfully), functional and non-functional soy protein concentrates (70% protein dry basis) and highly soluble, highly functional isolated soy proteins (90% protein dry basis) (6-8 14-18). 

Young, L. S. "Soy Protein Products in Processed Meat and Dairy Foods", Presented at World Soybean Research Conference, Ames, IA, 1984. 

Young, L. S. "Use of Soy Protein Products in Injected and Absorbed Whole Muscle Seafood", Presented at Atlantic Fisheries Technical Conference, Boston, MA, 1985. 

Absorbed whole muscle meats, use of soy protein products, 90-98 Absorption process, brines containing soy protein, 94-95... 

Textured soy protein products in their use as meat alternatives have become increasingly popular in school lunch programs since their introduction in 1971. A sov-modified macaroni was introduced into the family food assistance program a number of years ago. 

Singh, P., Kumar, R., Sabapathy, S.N., Bawa, A.S. 2008. Functional and edible uses of soy protein products. Comp Rev Food Sci Food Safety 7 14-28. 

Strong interaction of volatile aldehydes occur naturally in soy protein products (9). Arai et al. (10) found that 1-hexanal is one of the major odorants of soybean and that this aldehyde interacts readily with soy protein. In order to determine whether the interaction is enhanced by denaturation of protein, Arai et al. (9) did three experiments under different conditions. In the first experiment (I), an acid-precipitated fraction of... 

Pour-El, A., Measurement of Functional Properties of Soy Protein Products, World Soybean Research, L. D. Hill, Ed., pp. 918-948, Interstate, 1976. 

---