Textured soy protein products

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. 

The first soybean protein ingredients made commercially available for food use included full-fat and defatted soy flours and grits (3, 7, 8). These products contain ca. 46-59% protein (NX 6.25) on a moisture-free basis and are available with various heat treatments for specific end-use. Soy protein concentrates and soy protein isolates were introduced into the market about 15 years ago (3, 9, 10, II). By definition soy protein concentrates must contain no less than 70% protein (N X 6.25) and isolates no less than 90% protein (N X 6.25), all on a moisure-free basis. In the past several years there has been much activity in the commercialization of textured soy protein products intended for the extension and replacement of meat. These textured products may be obtained through fiber spinning, shred formation, extrusion, or compaction (12, 13, 14, 15). In addition, soybean milk solids and the heterogeneous proteins in soybean whey might serve as useful substrates in chemical modifications for food use. This short recitation of commercial products illustrates the type of crude protein fractions available for practical modification. Many useful functional properties have been ascribed to these new food proteins. 

Soy Protein Isolates, Concentrates, and Textured Soy Protein Products, Soyfoods Center, Lafayette, LA. 

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