Processing and product characteristics for textured soy flours, concentrates and isolates

Abstract

AbstractDuring the last 25 years, the development of processes to provide textural properties in soy proteins has greatly increased the market potential for soy protein products. Many different processes based on soy flour, concentrates and isolates have been developed. They have ranged from products to be used in extension of meats to meat analogs themselves. The real success of new processes is measured by their success in the commercial marketplace. The most successful products have been based on thermoplastic extrusion of soy flour. More recently, second generation products made by the thermoplastic extrusion of soy protein concentrates have been introduced. These products have less flavor, wider variety of functional characteristics and greatly reduced flatulence characteristics compared to textured soy flour products. This paper describes processes used to texturize soy proteins and characteristics of the various products. Product characteristics, functionally and economics are key factors in deciding which product to use in end‐product formulations. The wide variety of textured soy proteins available provides a product for each individual need.