Soy Protein Ingredients
Isolated Soy Protein (ISP)
With a minimum protein content of 90%, Soy or Soya Isolates are a complete protein, providing all essential amino acids. Typically processed in two ways to provide high and low viscosity.
- High Viscosity soy isolates make excellent emulsions and gels for processed meat and meat analogues such as sausage, burgers, kebabs and meatballs. Can also be used in nutritional bars and snacks.
- Low Viscosity solutions are more suited for fortification in applications such as beverage and soup. However, in plant meats where emulsion strength is provided by Methyl Cellulose, a Low Viscosity Soy Isolate is a very cost affective way of boosting protein contents.
Soy Protein Concentrates (SPC)
Soy flour or defatted soy flakes provide the raw material for Soy Concentrate production. By removing the soluble fibers, the protein content is then concentrated to a minimum of 65%, but typically 70%.
From there, SPC can be a stand alone product with little functionality unless heated or can be functionalized into Functional Soy Protein Concentrate (FSPC)
- Functional Soy Concentrate / FSPC is ideal for making emulsions, but also the right product to be used in dry addition to a food mix. With this, its ideal for blenders to use in functional and savoury systems for processed meats and analogues such as sausage, burgers, kebabs and meatballs.
- Non-Functional Soy Concentrate / SPC can be used in retorted products where mild functionality can be activated. The main use for SPC is dry and high moisture extrusion (HME) , but also bakery and protein fortification.
Textured Soy Proteins
Extruding Soy Protein Concentrate provides class leading textures, ideal for mimicking or replacing meat.
- Textured Soy Protein Concentrate / TSPC is used in the majority of meat analogues and found in the form of flakes or granules.
- Textured Soy Flour / TSF Commonly referred to as TVP. We offer FloTex™ in small and large flakes/mince and also chunks.
- Flakes absorb water quickly and provide a popular texture solution.
- Granules are a firmer bite and better suited to replicating course ground meat or mince.
- Structured Soy is a blend with Wheat which provides a great synergy to produce authentic meat like fibers.
- Commonly used to provide the texture in processed meat and fish analogues such as sausage, burgers, kebabs and meatballs.
- Textured Soy Concentrate can also help with flavour as it will also absorb fat when cooking.