When emulsion (gel-type) protein isolate are produced as sausages, if they are directly mixed with other raw materials in the poeder form, the produced sausages will have a softer nouthfeel and lower elasticity; if they are first emulsified into solution and then mixed with other raw materials to produce The sausage will have better elasticity.

The elasticity of the sausage will be better if it is emulsified and refrigerated for a while.

Soy protein isolate is a protein that comes from soybeans. It’s cheaper than some protein options and easy to add to your diet.

You can use soy protein to help you lose weight, boost energy, or build muscle. Soy protein isolate may also manage your hormone balance and lower your risk of breast cancer, heart disease, and osteoporosis.

Protein is important for your overall health and boosts development. Soy protein is 90% protein. Other plant proteins don’t have the complete nutritional value that soy does. You may need to add vitamins and minerals to those plant proteins that can already be found in soy protein.

Studies have shown that soy protein can also help your gut barrier, making it easier for your body nutrients. The researchers say dietary soy protein helps your immune defense, too.

Soy a complete protein with all nine essential amino acids, more than other plant proteins. Soy Protein Isolate has lots of health benefits:

Cholesterol. Soy protein is good for lowering cholesterol levels, low-density lipoproteins (LDL or “bad” cholesterol), and triglycerides. There’s no cholesterol in soy protein isolate.

Protein. If you’re on a vegetarian or vegan diet, soy protein is a healthy way to reach your protein goals.

Cardiovascular health. Eating soy protein isolate instead of animal proteins can help improve your overall heart health. Soy protein isolate supplements are meant to make you feel full.

Gastrointestinal health. Soy protein has fiber, which is great for your gastrointestinal system. Adding fiber to your diet keeps your stomach and lower intestines healthy.

Vitamins and minerals. Soy foods are high in vitamins and minerals including B vitamins, zinc, and iron. Some supplements have calcium and vitamin D in them, too. There are also plenty of antioxidants in soy.

Soy protein isolate is a surfactant, which can reduce the surface tension of water and oil as well as the surface tension of water and air. Easily form a stable emulsion. In the production of grilled food, frozen food and soup food, adding soybean protein isolate as emulsifier can make the product state stable.

Soy protein isolate contains many polar groups along its peptide chain backbone, so it has water absorption, water retention and swelling properties. The water absorption of protein isolate is much stronger than concentrated protein, and it is almost unaffected by temperature. It also has the ability to retain water during processing. The highest water retention capacity is 14g water/g protein.

When soy protein isolate is added to meat products, it can form an emulsion and gel matrix to prevent fat from moving to the surface, thus it plays a role in promoting fat absorption or fat binding. It can reduce the loss of fat and juice during meat processing and help Maintain the stability of the shape, the oil absorption rate of the isolated protein is 154%.

Among soy protein, soy protein isolate has the best foaming performance. Using the foaming property of soy protein, it can give food a loose structure and good taste.

Among soy protein, soy protein isolate has the best foaming performance. Using the foaming property of soy protein, it can give food a loose structure and good taste.

After the meat is chopped, it is coated with a mixture of soy protein isolate and egg protein on the fiber surface to form a film, which is easy to dry, can prevent odor loss, is beneficial to the rehydration process, and provides a reasonable structure for the rehydration product.

Adding soy protein isolate to higher-grade meat products not only improves the texture and flavor of meat products, but also increases the protein content and strengthens vitamins. Because of its strong functionality, the amount of 2~5% can retain water, fat, prevent segregation of gravy, improve quality, and improve taste. The protein isolate injection is injected into meat like ham. After the meat is processed, the percentage of ham can be increased by 20%.

Soy protein isolate is used for fried fish cakes, fish tofu, fish steaks, crab sticks, scallop sausages, shrimp-flavored sausages, abalone sausages, fish sausages, etc. It can take 20-40% of fish meat.

Soy protein isolate is used to replace milk powder, non-dairy beverages and various forms of milk products. It has comprehensive nutrition and does not contain cholesterol. It is a food substitute for milk. Soy protein isolate is used in the production of ice cream instead of skimmed milk powder, which can improve the emulsification properties of ice cream, delay the crystallization of lactose, and prevent the phenomenon of “sanding”.

Adding no more than 5% soy protein isolate when making bread can increase the volume of bread, improve the skin color and extend shelf life; adding 2~3% protein isolate when processing noodles can reduce the breakage rate after boiling and increase The noodle yield is good, and the noodles have a good color and taste similar to strong vermicelli noodles.

High protein: Whether for vegetarians or ordinary people, soy protein isolate powder is the perfect high-quality protein supplement.

Low-fat: For dieters who need a low-calorie diet, replacing part of the protein in the diet with soy protein not only reduces the intake of cholesterol and saturated fat, but also achieves a balanced nutritional intake.

Increase calcium: Soy protein can prevent urinary calcium loss, promote bone health, and reduce the risk of osteoporosis.

Lower cholesterol: Studies have shown that taking 25g of soy protein daily can effectively reduce the content of total cholesterol and low-density lipoprotein cholesterol in the human blood, thereby reducing the risk of heart disease.

Soy protein isolate is a high-purity soybean product made from defatted soybean meal. Its protein content (calculated on a dry basis) is more than 90%. It has high nutritional value and contains a large amount of essential fatty acids that are beneficial to human health. Phospholipids and rich minerals such as calcium and phosphorus are free of cholesterol. More importantly, the human body has a high digestion and absorption rate of soy protein isolate (84% to 98%). Soy protein isolate also has good functional properties, such as water absorption, oil absorption, emulsification and gelation. In the processing of meat products, it can retain or emulsify the fat and combine water in the meat products, and can also improve the texture and flavor of the meat products. It can maintain the integrity of the muscle tissue in the finished product through the brine-containing protein isolate. Therefore, soy protein isolate has been widely used in meat processing.

The traditional processing technology of tofu is: soybean→selection→soaking→refining→filtering→boiling→mixing→squatting→squeezing and forming. The production cycle of traditional tofu is long, about 4-6 hours; it is difficult to control microorganisms and has a short shelf-life; it is fragile, and its cooking characteristics need to be improved. With the application of soy protein isolate in the food field, using the characteristics of gelatinity and water holding capacity of soy protein isolate, Chiba tofu made from soy protein as the main material has been developed in the market. The processing technology is to add soy protein, soybean oil, and starch, and other ingredients and water into the chopping pot, chopping, serving and forming, and steaming. The processing technology is simple, the production cycle is short, and it takes 1 to 2 hours.

Dried tofu has the reputation of “plant meat”. It is rich in protein, fat, carbohydrates, calcium, phosphorus, iron and other essential nutrients for the human body. It has the advantages of balanced nutrition and easy digestion and absorption by the human body. Dried tofu is entering the scale After chemical production, the traditional process of making tofu with soybeans as raw materials and then making dried tofu has become increasingly unsuitable for market demand. Based on the Chiba tofu made with soy protein isolate, the production process of soy protein tofu has been applied and favored by major manufacturers. This kind of dried bean curd has simple processing technology, low difficulty in microbial control, safer and healthier. Domestic well-known tofu brands are committed to applying the new tofu processing technology based on soy protein isolate and soy protein concentrate, and tofu made from soy tissue protein has entered the market.

The traditional brewing process of soy sauce is based on soybean or soybean meal and other vegetable protein as the main raw material. After microbial fermentation, it produces a condiment that contains a variety of amino acids and has a special color, fragrance and taste. Scientists use soy protein isolate as raw material to study the application of soybean protein with different degrees of enzymatic hydrolysis in preparing soy sauce. First, the process parameters of enzymatic hydrolysis of soybean protein were determined through single-factor experiments, and then the quality of soy sauce with different enzymatic hydrolysis levels was studied. The results showed that the enzymatic hydrolysis temperature was 50℃, pH was 7.0, and the enzymatic hydrolysis time was 5. The proteolysis product of soybean separation under h conditions is most suitable for the preparation of soy sauce.

Gel-type protein isolate has six main characteristics-water absorption, water retention, oil absorption, oil retention, gelation and emulsification.

Water absorption refers to how much water the soy protein can absorb, and water retention refers to whether the protein oozes out when subjected to centrifugal force after absorbing water; the same oil absorption refers to the ability of the protein to absorb oil, while the oil retention refers to whether the oil will seep. out.

Gelability refers to the relationship between water + protein, forming gel mass; and emulsification refers to the relationship between water + protein + oil, forming emulsified gel.

There are 4 kinds of addition methods for gel-type protein isolate: dry powder addition method, hydration gel method, emulsification addition method, and protein colloidal particle method.

The advantage of our gel-type protein isolate is that it has good salt tolerance, whiter color and good elasticity. The effect is very good in actual product applications. In meat products, salt tolerance is very important. In surimi products, the color of the product can also be adjusted.

As for the problem that customers usually report, the texture of the product when cold glue is cut is relatively thin, and many customers think that the gelation of the product is problematic. If some customers report this problem, they can emphasize that our salt tolerance is good. It is recommended that customers perform actual application simulations and see the effect after adding salt to the product, so that our advantages are obvious.

Injectable protein isolate is generally used to produce higher-end meat products, such as bacon, ham, steak, etc. Generally, customers will consider the viscosity, dispersion, color, etc. of the powder, but there is also a very important feature-injection rate. It is the most important feature to improve productivity. The injection rate of general injection-type protein isolate can reach 150%-240%.

There are four extraction methods for soy protein isolate: alkaline extraction and acid precipitation, membrane separation, bipolar membrane electrolysis and foaming.

Soy protein isolate and hydrolyzed protein are different. Soy protein hydrolyzed protein powder uses soy protein as the raw material. After biological enzymolysis, the protein is decomposed into various amino acids. After filtering out the acidic insolubles, the decomposition liquid is deodorized and decolorized. The hydrolyzed protein undiluted solution is prepared after PH adjustment and spray drying process.  Soy protein is a full-price protein food additive produced from low-temperature desolubilized soybean meal. The protein content of soy protein isolate is more than 90%, and there are nearly 20 kinds of amino acids, and it contains essential amino acids for human body.

In food processing, as a food additive, isolate soy protein can play a complementary role in amino acids and is a functional food. It can improve people’s health and has a high digestibility and utilization rate. When mixed with other foods, it can significantly improve the nutritional value of the original food. It can completely replace animal protein. The content of 8 kinds of amino acids is relatively close to the needs of human body. Methionine is slightly insufficient. It is similar to meat, fish, eggs, milk, etc. It is a full-price protein and has no side effects of animal protein, such as induction. Obesity, cardiovascular disease, hypercholesterolemia and other diseases are a good source of human protein, and it is safe and reliable and contains fewer microorganisms.

Acid leaching and alcohol leaching soybean protein concentrate are only different in production process, and the products have no obvious difference in application and functionality.

The pH range of soy protein isolate is 6.5-8.0.

SPC is not a hydrolyzed product. However, if the customer has special requirements, the product can also be hydrolyzed, which is a customized product, so a minimum order quantity is required.

Soy protein concentrate is about 70% soy protein and is basically defatted soy flour without the water-soluble carbohydrates. It is made by removing part of the carbohydrates (soluble sugars) from dehulled and defatted soybeans. Soy protein concentrate retains most of the fiber of the original soybean.

Soy protein concentrate is made from soybeans. After crushing, peeling, extracting, separating, washing, drying and other processing techniques, the oil, low-molecular soluble non-protein components (mainly soluble sugar, ash, alcohol) in soybeans are removed. After solubilizing protein and various odor substances, etc.), the soy protein product containing 65% (dry basis) or more protein (N×6.25) is prepared.

1.  Select soy raw materials according to food grade standards to make soy protein concentrate

2. Unique production process

Increase the net protein content of the product and improve the digestibility and utilization of the overall protein and amino acids

Eliminates soluble sugars, thereby reducing the harm of various anti-nutritional factors, and reducing the influence of Maillard reaction on lysine utilization efficiency during soybean heating

3. High nutritional value

High protein digestibility and utilization rate (similar to skimmed milk powder); high amino acid content and balanced composition (ideal vegetable protein raw materials).

The content of anti-nutritional factors is extremely low (tested in accordance with EU testing standards); PH value, neutral taste (added to feed, no adverse effects on the intestines of young animals).

4. Does not contain any chemical additives 5. Granulation performance, good fluidity 6. Storage resistance, long storage time

1.  Compared with fish meal: the supply of fish meal is limited, the content of impurities is high, the quality is unstable, the absorption rate of piglets is low after eating, and it is easy to diarrhea; at the same time, the shelf life of fish meal is short and it is not easy to store, and the shelf life of soy protein concentrate is long.

2. Compared with plasma protein: Although plasma protein is a recognized source of high-quality protein in the feed industry, it is undeniable that the price is expensive, and plasma protein is derived from animals.

3. Compared with skimmed powder: skimmed milk powder has low protein content and amino acid content, high price and limited supply.

4. Compared with whey powder: whey powder has low protein content, the supply of goods is not timely and the price is high, and the growth rate of piglets after eating is slow.

Soy protein concentrate is used as an additive to make fruit juice, soy milk, solid beverages, etc. It not only has high nutritional value, but also has a good taste.

Soy protein concentrate can be used in the cold drink industry. Using it to replace skimmed milk powder can improve the emulsification of ice cream, delay the crystallization of lactose in ice cream, prevent its super-sand phenomenon, and improve product quality.

Soy protein concentrate is mainly used in milk powder, soy milk powder, and coffee mate to increase the protein content of dairy products and increase their nutritional value.

Soy protein concentrate is used in the fish meat product industry to use its processed sausages, ham, fish balls and other products to increase protein content, reduce product fat and cholesterol, improve product quality, taste and flavor, and reduce production costs.

Soy protein concentrate is used in bakery products to process bread, cakes, fast food noodles, etc. to increase the protein content of the product, improve the taste, and reduce production costs.

Nutritional indicators of soy protein concentrate: 65% crude protein, 5.3% moisture, 4.23% lysine, 0.6% crude fat, 2.73% threonine, 3.5% crude fiber, and 6.5% crude ash.

Food-grade soy protein concentrate has high gelling, emulsifying or high dispersibility, which greatly improves the comprehensive utilization rate and reduces production costs. It is widely used in the production of processed meat foods, baked goods, ice cream, candy, and beverages.

Feed-grade soy protein concentrate is extremely rich in various amino acids, has high digestion and absorption rate after animal food, extremely low anti-nutritional factors, no other peculiar smell, and good taste. It is especially suitable for feed addition for suckling pigs, aquatic products, calves, and pets. Suggested addition: 50-200 kg per ton of feed.

1.The role of protein in meat products includes oil absorption, water retention, bonding, extension, emulsification, gelation, etc., but it is generally believed that emulsification and gelation play a major role in emulsified ground meat products.

The fat particles formed by chopping can contact protein in an instant.

The lipophilic end of the functional protein concentrate FSPC molecular aggregate can be adsorbed on the surface of fat particles, while the hydrophilic end extends into the water phase, which is conducive to the emulsification and stability of solid fat. On the contrary, the spherical soy protein molecules do not have relatively independent hydrophilic and lipophilic ends, and the surface hydrophobicity is low, so they cannot be absorbed in fat immediately.

Fundamentally, the emulsification ability, emulsification stability, salt tolerance and dispersion performance of functional soy protein concentrate are better than soy protein isolate.

2.The content of soy fiber in functional soy protein concentrate is as high as 20%, which is 10 times that of soy protein isolate, and soy fiber can form a matrix system with lean muscle fibers.

It can better maintain the structure of the product, which is very helpful to reduce the shrinkage, water and oil output of meat products.

The customer’s protein isolation and protein concentrate products are tested, first of all, the product color, proportion, dispersibility, sedimentation, etc., and secondly, the hardness (gel value), particle size, viscosity, chewiness (palatability), elasticity, etc. will be tested. When introducing the product, you can also cut in from the excellent aspect of the product.

Textured soybean protein is the conversion of globulin in defatted soybean meal into silk protein and fibrin. Because of its good water absorption and oil retention, when added to meat products, it can increase the color, aroma and taste of meat products and improve protein The content promotes the integrity of the particles, so it is an ideal meat product additive. In addition, the tissue protein has a good granular structure. After soaking, it can be made into vegetarian foods with various flavors. In the process of processing the tissue protein, different flavors can be added, and then added to convenience foods and snack foods. Prepare foods with different flavors.

Textured Soy Protein: It can replace pork and beef and is widely used in meat products, fillings, snack foods, etc., adjust the ratio of animal and plant protein, reduce product costs, and improve product quality.

Textured soy protein has different forms, such as granular, block, flake, filamentous, etc., with different shades of yellow-brown, and its network structure is arranged in a directional arrangement to form elastic and tough fiber bundles or layers, so that it has Similar to the bite strength of carnivorous muscle tissue. Typical tissue protein contains about 60% protein.

Although both textured soy protein and silk drawn soybean protein are products produced from soybeans, there is a certain distinction between the two. The following will summarize many years of experience and briefly analyze the difference between soy textured protein and soy silky protein. Soy silk protein is a high-density fibrous plant protein with a texture similar to muscle fiber produced and processed by a variety of plant proteins. It meets international food safety requirements, has high nutritional content, silky structure, soft and chewy taste, and can safely replace all kinds of animal meat. It does not contain fat or cholesterol. It is one of the more popular and safe green and healthy foods.

1. Different equipment: the soy protein is produced by a simple single-screw machine (common in China), while the silk-drawn protein is produced by a more complicated twin-screw machine or a three-screw machine (imported equipment is more stable in production);
2. Different raw materials: The raw material of soy protein is ordinary edible soybean meal (simple raw material), while the raw material of drawing protein is a mixture of soybean protein isolate, other vegetable protein and edible soybean meal (the raw material requirements are high and complex);
3. The organizational structure is different: the structure of soy protein is irregular honeycomb (some manufacturers’ soy protein products have a small amount of filamentous fiber), while the drawn silk protein has a wealth of filamentous fibers;
4. Different taste: Textured soybean protein does not have the taste of meat, because it has no filamentous fiber structure, so it is chewed into a crumb state in the mouth, while the drawn silk protein has the same chewing feeling as meat because of its rich fiber filament structure. ；
5. The smell is different: the soy protein is limited by the raw materials, and its beany flavor is very strong. Because the beany flavor cannot be masked by other flavors, it is not easy to add too much during use.

Textured soy protein has good water absorption and oil retention. When added to meat products, it can increase the color, aroma, taste, and protein content of meat products, and can promote the integrity of particles and improve the yield, so it is ideal Meat product additives can be added to meat products to reduce the amount of lean meat added. For example, in the meat sausage, adding the soy protein within 15% of the meat weight can maintain the appearance and quality of the product; in the meatball, adding the soy protein within 20% of the meat weight, the taste and taste are better than pure meatballs ; In the filling of pie and dumplings, adding soy protein within 30% of the meat weight, the quality and flavor are improved, which not only reduces the production cost, but also increases the protein content.

Textured soy protein has the characteristics of imitating meat structure and can be made into convenience foods with various flavors. Silky and flaky protein products can be directly used to make vegetarian meat-like foods. Block and small particles can be used to make various filling Such foods not only satisfy people’s senses, but also provide high-quality protein sources. It can be eaten after soaking in hot water, and can be used as breakfast and lunch for school-age children.

Textured soy protein has a good granular structure. After processing, it can be processed into various flavors of dried meat, preserves, vegetarian food, etc. During the process of processing tissue protein, different flavors can be added to leisure food. Snack foods with different flavors, rich nutrition and excellent taste can be prepared.

Textured soy protein is not only high in nutritional value, but also an excellent health food, suitable for all ages. It is an auxiliary curative food for patients suffering from cardiovascular disease, arteriosclerosis, diabetes, high blood pressure, high cholesterol, hepatitis, nephritis, and obesity.

(1) The amount of soy textured protein added in the meat filling accounts for 15%-20% of the meat (wet basis), that is, 15-20kg of tissue protein is added to 100kg of meat. If it is used for vegetarian stuffing, it can be fried with vegetable oil and then mixed with stuffing for better effect according to actual needs.

(2) When adding, take a certain amount of tissue protein (dry basis), soak it in warm water (50℃～70℃) for 20～30rains and remove it, then rinse it with clean water once and dry it before use. After the above treatment, Soak again per kilogram of tissue protein (dry basis) to obtain 2.5-2.9 kg of wet basis. If small particles of tissue protein are used, in order to prevent the loss of small particles with water, wrap the tissue protein with a filter cloth during spin-drying. The tissue protein (wet base) treated above and the meat filling are put into the mixer at the same time, and the seasoning is added , Salt, water and other auxiliary materials can be mixed together.

(3) How to use tissue protein in vegetarian food: directly use tissue protein to make vegetarian food. Use strips or large flakes of tissue protein, soak in warm water (50℃~70℃) for 20~30rains, rinse with water for 1~2 times and spin dry, soak in broth, add salt and different seasonings to stir, It can be made into vegetarian snacks with different tastes.

(1) The use of soy textured protein can not only increase the protein content of the product, reduce the content of animal fat and cholesterol, prevent the tissue from being damaged by high temperature heating or mechanical action, and lose the touch of the meat, but also reduce the cost of the product. .

(2) The application of soybean tissue protein in meat products is mainly considering their economic and nutritional properties, followed by functionality. Economy mainly refers to the low price of tissue protein products, which can replace part of meat, which can reduce product costs; nutrition refers to the addition of tissue protein to meat products, which can increase the protein content of the product and reduce animal fat and cholesterol The content of soy protein is adapted to modern nutritional needs; functionality refers to the use of soy protein’s emulsification, oil absorption, water absorption, gelation and adhesion to improve the quality of meat products.

(3) Tissue protein is suitable for meat products, simulated nutritious meat, nutritious food and cooking foods of various shapes. When soybean tissue protein is added, it must be rehydrated and deodorized, that is, soak tissue protein 3O in warm water at about 5O℃. ~60min, it can also be soaked in room temperature water, thoroughly rehydrated, rinsed with water for 1 to 2 times, and then shaken dry.

(4) Textured soy protein is not only a substitute for meat in the processing of minced meat products, but also a necessary raw material. In addition, due to its good water absorption and oil absorption, it can reduce processing loss and greasy feeling. Appropriate amount of tissue protein can be added to pie, meat buns, dumplings and other foods to replace part of chicken, beef, etc., without compromising the nutrition and palatability of the food. Some tissue proteins are colored and processed to resemble beef, chicken, ham, and bacon. , Fish and other imitation products have entered the market.

The product standard of soy textured protein is: protein (dry basis) N×6.25≥50%, fat≤1.5%, crude fiber≤5%, moisture 8%~12%, bulk density≤350g/L, froth rate <5% , The rehydration ratio is 1: (2.5~3), which meets the food hygiene standards. The appearance of this soy protein product is light yellow or yellow-brown, without scorching bitterness, no mildew, and it is sponge-like, lumpy or granular. Similar to lean fibrous tissue, it tastes soft after blister and has fine tissue.

Textured soy proteins (TVP) have been used to extend ground meat as a means of reducing the cost without reducing nutritional value. Federal school lunch regulations allow for inclusion of up to 30% TVP in ground meat for that program. Addition of TVP influences the quality of ground meat products, as indicated in several studies. The effect on quality depends on the level of TVP added. Textured soy protein (TSP) products have been used as the extender in most studies although the use of powdered forms also has been explored.

1. Textured soy proteins can be fortified with vitamins, minerals, and other supplements to provide balanced nutrition in the final canned product.

2. The extruded products are dried to less than 8% moisture and under normal storage conditions have a shelf-life of about one year. Freezers or cold storage are not required.

3. Textured vegetable proteins maintain their structure upon hydration and provide a meat-like texture.

4. They normally absorb two to three times their weight in water and have good fat-absorption properties.

5. They have low bacteria counts in comparison to meats.

6. The products can be coloured, flavoured, and sized to resemble a wide variety of food products.

7. They allow canners a means of making meat-like canned products in the off-season, thereby allowing year-around utilisation of equipment.

The beauty of textured soy protein is that it has practically no flavor, meaning you can dress it up to taste however you’d like. It’s commonly used as a mock meat, so it can be seasoned to resemble beef, bacon, chicken, sausage, and more. You can even find some pre-flavored varieties for sale if you’re not interested in seasoning it yourself.

Since textured soy protein is dehydrated, it needs to be reconstituted in hot water or broth for around 10 minutes before it becomes palatable. For dishes that are already liquidly, like soups or pasta sauces, the dry protein block can simply be stirred in to rehydrate while it simmers.

The way you cook your protein block depends on which shape you purchased. For protein block granules, the texture is similar to ground beef. That makes it ideal for chili, sloppy joes, taco filling, and shepherd’s pie. Larger pieces of protein block, often labeled as “chunks” or “slices,” can be battered and fried to resemble chicken nuggets, thrown into stir-fries, and used to create a meaty stew.

Soy Textured Protein (TSP) is a concentrated protein product that is generally made from soybeans. It’s a versatile substance that can be used as a meat substitute when seasoning, spices, or herbs are added. It’s especially valuable for people who don’t eat meat, since plant-based foods generally contain less protein than foods from animals. The product can also be used as a meat extender for people who do eat meat.

TVP is sometimes known as textured soy protein or TSP. It’s high in protein and fiber and very low in fat. It’s sold as dried chunks, slices, flakes, granules, or powder and needs to be hydrated before being used. The product has a mild taste on its own but readily absorbs flavor from the liquid in which it’s soaked or cooked. It works well in many foods that traditionally contain ground beef or meat chunks, such as lasagna, chili, veggie burgers, tacos, and “meat” pies.

Textured vegetable protein, or TVP, is made from soy and is the same thing as textured soy protein. Textured wheat protein is made from a similar process, but from wheat. They are all highly processed plant-based alternatives to meat.

Short for Textured Soy Protein, TSP is a food product that’s made of defatted soy flour. That means that all oils are removed during processing, which instantly makes it healthier than the real deal. This unique nosh comes in the form of granules, so it looks a lot like ground beef or turkey. No wonder it’s one of the most popular meat substitutes out there. This vegan treat is also jam-packed with dietary fiber and protein, hence the name. While its distinct spongy texture puts off a lot of people at first, TSP taste is unique, often putting many non-vegan bites to shame. Our goal is to show as many people as possible the benefits of TSP including:

• Vegetarian meat substitute or great as a meat extender
• High quality vegetable protein
• Kosher
• Can be used in your kitchen for up to two years or sealed for longer term storage
• Packaged by hand for optimum quality, care and freshness