A new healthy choice for vegetarians – soy protein

Textured soy protein, derived from high-quality soy protein isolate through a series of processing techniques, has become a popular food additive. This protein enhances meat products such as ham, sausages, dumplings, glutinous rice balls, and meatballs with its unique meat-like taste and high nutritional value. Moreover, due to its excellent water absorption and retention properties, it reduces product costs, providing meat product manufacturers with a competitive edge.

In recent years, more food manufacturers and consumers in my country have recognized and favored soybean textured protein. Its unique attributes improve the quality of meat products, offering better texture and nutritional benefits. For consumers, as living standards improve, the demand for meat products has surged. However, excessive meat consumption can lead to “wealth diseases” due to high cholesterol and fat intake. Incorporating soy textured protein as a partial meat substitute not only satisfies taste preferences but also mitigates the health issues associated with excessive meat consumption.

Additionally, the food industry has widely adopted soybean textured protein across various applications. It is now commonly found in meat products, instant noodles, vegetarian food, pet food, and ready-to-eat dishes. This versatility further underscores its value in modern food production.

  1. Soybean textured protein is used in meat products

Soybean textured protein is added to industrial meat products to replace part of the raw meat to reduce the cost of meat products. Because soybean textured protein has strong water and oil absorption, it reduces the loss of water and the spillage of fat during the processing of meat products. The product is made non-greasy and the quality and taste are improved. Soybean textured protein can be used in sausages, luncheon meats and meatballs, and can be added to meat products at a proportion of up to 15%. Its products have no significant difference from pure meat products in terms of taste, sensory, elasticity and surface shape.

  1. Soybean textured protein is used in instant noodles

The soybean textured protein is given various flavors to form imitations of chicken, beef, umami and other flavors. As a package with instant noodles, it can be soaked and rehydrated in hot water for consumption. It not only satisfies the senses but also It also provides real high-quality protein. At present, most of the instant noodles we eat are made from soybean textured protein. Well-known instant noodle manufacturers have also launched “Instant Noodle Partner”, “Instant Noodle Partner” and other related flavor products.

  1. Application of soybean textured protein in vegetarian diet

In the production of vegan food, the application of soybean textured protein can make the product very close to pure meat food. It is an ideal high-protein, low-sugar, low-fat and cholesterol-free food for obesity, diabetes, It is of certain significance to improve the health of people with cardiovascular and hypertension diseases, and it caters to contemporary people’s higher requirements for health. At the same time, vegan products made from soy textured protein can also provide convenience for consumers of different religious beliefs and vegetarians.