Professional Documents
Culture Documents
Textured Soy Protein and Its Uses
Textured Soy Protein and Its Uses
net/publication/265996879
CITATIONS READS
27 20,095
1 author:
Mian Riaz
Texas A&M University
64 PUBLICATIONS 2,253 CITATIONS
SEE PROFILE
All content following this page was uploaded by Mian Riaz on 27 June 2016.
Background:
Soybeans and soy products have been used for centuries in Eastern Asia as a
staple and highly nutritious food source. World wide, 155 million metric tonnes of
soybeans are presently grown. The United States produced 46.34% of the total
soybean production in the world. After the US, Brazil (19.97%), China (9.2%), Argentina
(13.5%), Paraguay (1.6%), European Union (0.7%) and all other countries grow about
8.59% (1). On an average, there is 40% protein, which means 63.6 million tonnes of soy
Soy protein supplies all nine essential amino acids and provides many functional
benefits to the food processors and for a healthy diet. Soy ingredients promote moisture
and flavor retention, aid emulsification, and also enhances the texture of many foods
from a variety of meats to peanut butter, frozen desserts and even cheese. For food
systems as well as offering full digestability. Both isolated and concentrated soy
proteins are easily digested by humans and equal the protein quality of milk, meat and
eggs. Moreover, soy proteins are acceptable in almost all diets containing virtually no
cholesterol and being lactose-free. The nutritional value of soy protein provides the
The US Food and Drug Administration (FDA) has approved the use of a soy
protein health claim on food labels in the US. Based on scientific evidence from 43
2
human intervention studies, including 14 clinical trails, one epidemiological study and
one meta-analysis, the FDA has concluded that the consumption of 25 g of soy protein
a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart
disease. Food made with the whole soybean may also qualify for the health claim if
they contain no fat in addition to that present in the whole soybean. These would
include soy foods such as: tofu, soymilk, soy-based burgers, tempeh, and soynuts (2).
The FDA has agreed that food products which contain a minimum of 6.25 g of
soy protein per serving and which are low in fat, saturated fat, and cholesterol, may
“25 g of soy protein per day , as part of a diet low in saturated fat and cholesterol,
may reduce the risk of heart disease. A serving of (name of food) supplies ---- g of soy
protein”.
“Diets low in saturated fat and cholesterol that include 25 g of soy protein a day
may reduce the risk of heart disease. One serving of (name of food) provides —g of soy
protein.
Foods where no additional fat has been added during processing will qualify.
Foods produced from low fat or defatted soy protein ingredients will need to meet the
Recently, US Federal officials who say they are worried about the fat in school
lunches want to let schools and day care centers serve tofu, veggie-burgers and other
Agriculture (USDA) is proposing to drop its restrictions on how much soy can be used in
meals. Under the current rules, soy can only be used in school lunch meats like
hamburgers and chicken patties and only in the amount of less than 30%.
3
Soy protein, once associated with1970's “mystery meat,” today is on the hot list
of ingredients for its ability to contribute to two top food trends - the continued quest for
high quality, low fat foods and the thriving field of functional and nutraceutical foods.
The higher functionality of soy protein concentrates and soy protein isolates and their
neutral flavor profile, account for their wide application in the food industry.
processed from edible protein source, including among others soy grits, soy protein
isolates, and soy protein concentrates with or without suitable option ingredients added
for nutritional or technological purposes. They are made up as fibers, shreds, chunks,
bits, granules, slices or other forms. When prepared for consumption by hydration,
cooking, retorting or other procedures, they retain their structural integrity and
The USDA has defined textured vegetable protein products for use in the school
lunch program as: “food products made from edible protein sources and characterized
by having structural integrity and an identifiable structure such that each unit will
withstand hydration and cooking, and other procedures used in preparing the food for
consumption” (4).
The Food Protein Council of the National Soybean Processors Association has
defined textured vegetable protein as being: “derived from edible vegetable protein
source, and mixtures thereof, by physical and/or chemical processes. These materials
are converted into a structural form having definable textural properties similar to those
of the food system for which its use is intended. Food ingredients and/or additives may
vegetable protein shall contain not less than 35% protein (N x 6.25) on a moisture free
4
bases. The protein efficiency ratio (PER) shall be not less than 1.8 on the bases of PER
Meat Extender
Meat extenders produced from the extrusion processing of defatted soy flour or
flakes and soy concentrates, and they represent the largest portion of textured protein.
Meat extenders are rehydrated to 60-65% moisture, blended with the meats or meat
Meat Analog
to convert vegetable protein source directly into simplified varieties of meat analogs.
These meat analogs have remarkable similarity in appearance, texture and mouth feel
Ingredient Selection
Traditionally, the most popular raw material for production of texturized vegetable
proteins in an extrusion system has been defatted soy flour. This material was preferred
due to its ability to be controlled through the extrusion system in order to produce a
Soybean protein are the single largest source for the manufacturing of textured protein
products world wide. This is because of the simple economic law of supply and
demand. Worldwide soybean supply is plentiful, and overall it is cheap and a relatively
easily managed source of protein. The use of soy isolates in combination with other
The addition of minor ingredients or chemicals can be used to increase the range
texturization of vegetable protein, since these ingredients can improve the final texture
and aid in texturization. Some of these additives are food flavors, colors, pH modifiers,
surface active substrates, emulsifiers labeling agents, wheat gluten, surfactants, etc (5).
These additives assisted the food scientists in controlling the functional properties,
ingredients or chemical adjustment of the texturized vegetable protein, the raw material
can enhance various aspects of the finished product and lessen the specification
Other soy protein materials have recently shown that they can also be texturized
into usable end products. Blends of high Protein Dispersibility Index (PDI) defatted soy
flours and low PDI materials such as soy grits, have been used, extruded, and
texturized into products. Texturization of animal grade soybean meal has also been
performed.
Defatted soy flour has 50% protein (minimum), 3.5% fiber (maximum), 1.5% fat
(maximum) and PDI of 60 to 70. Soy flour with these specifications allow controllable
production of textured proteins in chunk and extended form on single screw extruders.
Other vegetable protein sources also have been used as raw materials for
texturization, which include: glandless cottonseed flour, wheat gluten, defatted sesame
flour, canola or rape seed concentrates, defatted peanut flour, as well as soybean grits,
in the PDI of vegetable proteins. Decreasing PDI levels in the raw materials will require
additional specific mechanical energy input to maintain the same quality of texture in the
6
extrudate.
Texturized soy protein has been a commercial success for many years because
vegetable product. The texturization of plant proteins has been a major development in
the food industry. Processes, like extrusion, have been developed to impart a fibrous
structure to amorphous plant proteins. Once texturized, these plant proteins can be
becoming increasingly interested in healthy foods and open to soy protein ingredients.
Texturization of soy flours into usable meat extenders and replacers is economically
feasible for some time. Texturized soy products serve a variety of purposes, including
alternative protein sources for the manufacture of convenience foods and for centralized
Today, due to increasing consumer demand for healthy diets and concerns about
rising meat prices, some industry leaders are betting that consumers will increase their
appetites for soy-based burgers. As a result, various types of soy based meat products
are now seen in the market. There are basically three major market groups for meat
analogs. Each may restrict the ingredient choices during product formulation. They
range from those who limit certain animal products because of religious dietary
restrictions. The second group consists of those looking for a healthier alternative to
meat. The final group consists of people who are looking for cheaper protein sources
(6).
extender of red meat products. Among the low cost vegetable protein products
developed for use in foods as meat extenders or replacement, the most rapid growth
7
Technology is becoming quite accomplished at creating realistic analogs that equal their
meat counterparts in term of flavor, texture and most importantly, satiety. There are
analogs of hamburger, both in patties and ground form; sliced lunch meat; sausages;
hot dogs; Canadian bacon; pepperoni; bacon bits; and stuffed turkey. Texture and
flavor are the two biggest challenges in developing a meat analog. Vitamins and mineral
fortification can be done for the school and military luncheon programs.
Some popular prepared vegetable protein foods are pareve (without meat, milk,
eggs and their derivatives) and are of interest to people following Jewish (Kosher)
dietary laws. Islam is one of the world’s fastest growing religions, and Muslim are today
blander flavor and major reduction of non-digestable natural sugars (stachyose and
raffinose) which can cause considerable flatulence, abdominal discomfort, and venting
in some individuals. Modern texturized soy flours have milder flavors than in earlier
years, which are easily masked in highly seasoned foods, like tomato sauces, pizza
toppings, and canned chilli. Users of texturized vegetable protein includes the growing
numbers of vegetarians, and people concerned with lowering cholesterol and total fat
intake.
Textured protein made from soy is not just a filler, it can be used as a distinct
product, e.g., along with ground beef, as well as simulated products, e.g., a meat analog
as a major source of protein in the human diet. When textured soy protein is used as a
substitute for other products, their textural as well as nutritional properties should be
directly as simulated meat analogs. Breaded chicken patties with as much as 30% of
8
the meat replaced were actually preferred to all meat patties. Meat analogs can be
flavored and formed into sheets, disks, patties, strips and other shapes. There are meat
free hot dogs, hamburgers, chicken patties, nuggets, hams, sausages, meat snacks,
and loose meat products for chilies, tacos, and spaghetti. It is very difficult to tell the
difference between real and textured soy protein. In India, China, Japan and South
Korea textured soy protein is eaten directly as a flavored or seasoned piece usually as a
side or main portion of the meal. A good example of a completely meat-free meat
analog is flavored bacon bits. Some of the textured protein consumption in different
parts of the world is based on religious, cultural, or economic reasons. A good example
is vegetarian diets for most Indians (Hindo). Textured soy protein widely used in child
nutrition programs as well as for worldwide relief agencies to help feed famine plagued
people in impoverished countries. Because of their low moisture and water activity,
storage, shelf life and handling under poor conditions, do not become a problem.
Vitamins and minerals can be fortified in textured soy protein to make it an ideal protein
source. It is cholesterol free and can be processed as a low fat food. Textured soy
products can assist in weight control by providing high quality protein in a concentrated
form, specially designed low calorie/high nutrient ready meals can be produced. These
Vegetarians have modified many recipes to replace meat with soy proteins.
Recipes are available to use textured soy protein in breakfast foods, appetizers, soups,
sandwiches, gravies, desserts, ethnic food and main dishes. Several food items are
available with textured soy protein, which are designed to grill or cook in microwave
ovens. Some times these food items are co-extruded with soy concentrates and wheat
gluten. Ingredients, including flavors, and colors and edible adhesives (like soy protein
isolates, hydrocolloids, or starch, calcium caseinate and egg whites) are added to
hydrates textured soy protein before forming into patties, freezing and packaging.
The demand for meat extenders and meat analogs will continue to rise. Meat
9
extenders are still the largest segment of the textured vegetable protein market,
however, the use of meat analogs are increasing. We are becoming more aware
nutritionally of the foods we eat. Along with the beneficial high protein content of actual
meats, there are some negative health benefits, namely cholesterol. However, most
people still like their meat. Meat analogs have become a viable alternative in offering a
nutritionally acceptable meat substitute that in some cases come close to matching
actual meat products. Food scientists have made major headway in improving flavor,
texture, mouthfeel, appearance and color of meat analog products. In the market place,
you can see more and more meat analog and meat extender products such as, bacon
bits, soy burgers, meat free hot dogs, chicken nuggets, breakfast sausage patties/links
and bacon to name a few. Many of these products are even packaged in the same
other countries’ interest in this low-cost answer to the desire for more protein foods.
U.K, South Africa, Japan, Korea, Mexico and India are among the nations that have
Conclusion
Texturization of soy flour and other proteins into usable meat extenders and
replacers has been economically feasible for quite some time. Initially the use of
extrusion equipment for this purpose was limited to a narrow range of raw materials.
Developments in machinery, new techniques, and the art of texturizing protein products
has changed, and as a result the spectrum of ingredients that can be texturized into
References
26:51
4. USDA, ARS. 1971. Textured Vegetable Protein Products (B-1), FNS Notice 219.
5. B. Strahm. 2000. Raw material selection and additive effect on texturized vegetable
protein. In “Practical Short Course Manul Textured Vegetable Protein” Eds. M. N. Riaz
and M.E. Barron. Food Protein Research & Development Center, Texas A&M University
7. E. W. Lusas. 1996. Modern texturized soy proteins: Preparation and uses. Food