As the world population increases, the need to feed more and more people increases as well. A hot topic is the development of our textured soy protein (TSP) process. With the increase in demand for protein sources, TSP has become even more of an interest.
TSP can be made from a variety of soy flours such . In order to texturize soy flour, a combination of heat, moisture, and shear are required. There are a lot of other factors involved which can help, but let’s focus on these for now. As the soy flour goes through the extruder, the actual chains of protein break apart and reform as long strands. Because of this, the TSP will appear to have layers, much like meat. Normally, the soy flour has a high PDI and low fiber, which allows it to be texturized easier. Lo-pro is solvent extracted soy meal with a lower PDI, higher fiber, and is generally used for feed purposes.
One is able to properly texturize this difficult ingredient to produce larger pieces of TSP. These pieces would be suitable for a meat replacement or could be shredded for a meat extender. In a production environment, these would later be dried, cooled, and then sorted according to size. This was a very positive step towards offering a processing solution for TSP using a lower cost ingredient.