Textured Protein Is A Nutritious Partner in Diverse Forms

Today, with the increasing application of plant protein, textured protein is becoming a "powerful faction" in the food industry with its unique form and rich nutrition. Textured proteins range in shape from fine granules, flakes, to lumps, strips, and even cute balls, and different forms can meet the processing needs of different foods. The protein content is also flexible, typically between 50% and 80% depending on the ingredient and process, which means that it can be precisely matched to the nutritional needs of the food to infuse the product with sufficient protein nutrients. This "morphologically changeable, nutritionally controllable" property allows textured proteins to play an important role in a wide range of foods.


 Among the many forms of textured proteins, globular-shaped textured textured proteins have emerged as healthy snacks such as protein bars and cereal bars due to their unique advantages. Imagine that when you bite into a protein bar, in addition to the rich cereal aroma and sweetness, your teeth touch the chewy balls of Q-bombs, which instantly enrich the texture and become three-dimensional – that's where the textured protein comes in. It has a uniform particle size, typically between 3 and 8 mm in diameter, and when added to a protein bar or cereal bar, it does not disrupt the overall structure of the product, but instead increases the chewiness and layers the otherwise monotonous taste.

In addition to improving the taste, textured protein is a "plus" for nutrition. Protein bars and cereal bars, as many people's energy supplements, meal replacements or post-workout snack options, have high requirements for protein content. Textured protein itself is rich in high-quality plant protein, and adding it to this type of product can effectively increase the protein content of the product without compromising the flavor, so that every bite of the snack can bring more adequate nutritional supplements. For example, in the production of cereal bars, the addition of microspherical textured protein according to 10% to 20% of the total amount of raw materials can not only maintain a good adhesion of the rod body, but also allow consumers to enjoy the crispy taste while easily obtaining vegetable protein, to achieve both delicious and healthy satisfaction.

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