Soy protein has been used since 1959 as ingredients for its functional properties in a variety of foods such as salad dressings, soups, vegetarian foods and meat imitations. The functional properties of soy protein are emulsification and texturizing. Recently the popularity of soy protein is increasing, mainly because the health benefits of soy protein. It has been proven that soy protein can prevent heart problems and many countries allow health claims for food, which are rich in soy protein.
There are three types of soy protein products:
Soy Protein Isolate
Soy protein isolate is the most refined form of soy protein and is mainly used in meat products to improve texture and eating quality. Soy protein isolates contain about 90 percent soy protein.
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Soy Protein Concentrates
Soy protein concentrate is basically soybean without the water soluble carbohydrates. Soy protein concentrate contains about 70 percent of soy protein.
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Textured Soy Protein
Textured soy protein, often called TSP, is made from soy protein concentrate by giving it some texture. Textured soy protein is available as dry flakes or chunks. Textured soy protein will keep its structure when hydrated. Hydrated textured soy protein chunks have a texture similar to ground beef. They can be used as a meat replacement or can be added to meat. Textured soy protein contains about 50 percent of soy protein.
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