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The possibilities of soy protein in food formulation

The possibilities of soy protein in food formulation2018.08.10

A high nutritional value and countless functional properties characterize the soy

Full of essential nutrients for the human body, textured soy protein is the ingredient for several vegetarian foods, with the function of replacing meat protein.

Because of its benefits, many people choose to include these foods in their diets. TSP can be obtained from the dehulled soybean, defatted and processed via wet extrusion.

For product developers, soy protein has valuable characteristics in processing systems. It is an ingredient for many types of food because of its nutritional functions, capacity of emulsification, texturization and liquid retention, as well as for its flavor.

Impact on food production

Textured soy protein (TSP) also plays a large role in human nutrition. Its use in sausages, hamburgers and meatballs ensures the processing of the immiscible liquids of these foods, due to its high capacity of emulsification.

Soy proteins enter into food formulation on account of their functional properties of retaining liquids and emulsification and they are considered extensors because in terms of costs there is a great difference when compared to meat. The application of TSP in fresh sausages increases the protein content and decreases the fat content of the product. In addition, when between 5 and 10% of TSP are added, there is great acceptance with regard to flavor.

This input can also be used in processing restructured beef, breaded and baked, with proportions of 15 and 30% of TSP. Its use reduces the loss of nutrients in cooking, increases water and fat retention. The aroma and taste of soybeans are accentuated, but the moisture and juiciness of the final product is not affected.

In the preparation of beef hamburgers, TSP acts to increase the firmness of the product and to diminish the aroma and characteristic flavor of the meat. In order not to alter flavor, it is recommended to use only up to 10% of soy protein. Poultry burgers (turkey and chicken) have a TSP content that varies between 10 and 30%. For the turkey burger, the original flavor and aroma undergo changes. For the chicken burger, protein also decreases the loss of nutrients during cooking and accentuates the characteristic taste of soy.

Diets and nutritional benefits

Another advantage of using soy protein in food production lies in its nutritional value in diets, since it does not contain any type of cholesterol or lactose. Both protein isolate and concentrate are easily digested, so it is always a good idea to consider proteins for the formulation of balanced diets.

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