Classification of Textured Soy Protein: 50-65-68% and Sizes
Textured Soy Protein is a plant-based protein product produced from defatted soy meal through an extrusion and expansion process. It possesses a fibrous structure and chewiness similar to meat; being low in cost and cholesterol-free, it serves as a common "plant-based meat" base ingredient within the food industry. However, many people are unaware that it is not a monolithic product—variations in protein content and particle size determine its suitability for vastly different application scenarios. Classified by Protein Content: From Filling to Fortification 50% Protein Content — General-Purpose, Economical Grade This is the most widely used standard product. It features a moderate fibrous structure; once rehydrated, its texture closely resembles minced meat, offering a balance between elasticity and cost-effectiveness. Common Applications: Frozen dumplings, bun fillings (replacing 20–30% of the pork content), canned luncheon meat, and meatballs. Its primary function is to re...