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.
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