Although both textured soy protein and silk drawn soybean protein are products produced from soybeans, there is a certain distinction between the two. The following will summarize many years of experience and briefly analyze the difference between soy textured protein and soy silky protein. Soy silk protein is a high-density fibrous plant protein with a texture similar to muscle fiber produced and processed by a variety of plant proteins. It meets international food safety requirements, has high nutritional content, silky structure, soft and chewy taste, and can safely replace all kinds of animal meat. It does not contain fat or cholesterol. It is one of the more popular and safe green and healthy foods.
- Different equipment: the soy protein is produced by a simple single-screw machine (common in China), while the silk-drawn protein is produced by a more complicated twin-screw machine or a three-screw machine (imported equipment is more stable in production);
- Different raw materials: The raw material of soy protein is ordinary edible soybean meal (simple raw material), while the raw material of drawing protein is a mixture of soybean protein isolate, other vegetable protein and edible soybean meal (the raw material requirements are high and complex);
- The organizational structure is different: the structure of soy protein is irregular honeycomb (some manufacturers’ soy protein products have a small amount of filamentous fiber), while the drawn silk protein has a wealth of filamentous fibers;
- Different taste: Textured soybean protein does not have the taste of meat, because it has no filamentous fiber structure, so it is chewed into a crumb state in the mouth, while the drawn silk protein has the same chewing feeling as meat because of its rich fiber filament structure. ；
- The smell is different: the soy protein is limited by the raw materials, and its beany flavor is very strong. Because the beany flavor cannot be masked by other flavors, it is not easy to add too much during use.