Textured Soy Protein Food Grade - Ideal for Plant-Based Protein Products

Textured Soy Protein Food Grade is a versatile, non-GMO protein ingredient engineered through advanced thermo-mechanical extrusion technology. With 65–70% protein content and superior water/oil binding capabilities, it serves as the structural foundation for next-generation plant-based meats, delivering authentic meat-like texture, enhanced nutritional profiles, and clean-label compatibility. This sustainable protein solution enables manufacturers to create cost-effective, scalable meat alternatives that meet evolving consumer demands for taste, nutrition, and environmental responsibility.

‌Key Functional Advantages‌

‌1. Premium Texture Engineering‌

• ‌Fibrous Matrix‌: Achieves anisotropic structure mimicking muscle tissue (shear force: 18–22 N/cm²)
• ‌Hydration Capacity‌: Absorbs 3–4x its weight in water/broth (90-second rehydration time)
• ‌Fat Retention‌: Binds up to 35% oil content without syneresis

‌2. Nutritional Superiority‌

• ‌Protein Content‌: 65–70% (Dumas method, ISO 16634)
• ‌PDCAAS Score‌: 1.0 (complete amino acid profile)
• ‌Iron Bioavailability‌: 25% enhanced vs. raw soy (phytate reduction process)

‌3. Clean-Label Compatibility‌

• Non-GMO Project Verified (ID: XXXXX)
• Allergen-free processing (no gluten, dairy, nuts)
• Free from synthetic binders and additives

‌4. Process Tolerance‌

• Thermal stability: -40°C to 250°C
• pH range: 2.5–10.0
• Maintains structure through HTST processing and retort sterilization

‌Technical Specifications‌

• ‌Form‌: Dry granules/chunks (3–15 mm customizable sizes)
• ‌Color‌: Light beige to golden (CIE L* 65–70, a* 2–3, b* 10–12)
• ‌Moisture‌: ≤8% (ISO 712)
• ‌Ash‌: ≤6.5% (ISO 2171)
• ‌NSI (Nitrogen Solubility Index)‌: 75–80%
• ‌Microbial Standards‌: TPC <10,000 CFU/g, Salmonella absent/375g

‌Application Solutions‌

‌1. Meat Analog Innovation‌

• ‌Burger Patties‌: 25–30% inclusion achieves 15–18% fat retention
• ‌Whole-Muscle Alternatives‌: Layered with pea protein for chicken-like texture
• ‌Vegan Bacon‌: Caramelization control via Maillard reaction optimization

‌2. Processed Hybrid Products‌

• ‌Extended Ground Meat‌: 1:1 blend reduces cost by 40% while maintaining juiciness
• ‌Sausage Emulsions‌: 10–15% replacement of animal fat with oil-bound TSP
• ‌Soup & Sauce Bases‌: Provides chewable protein elements in RTU products

‌3. Snack & Ready-to-Eat Foods‌

• ‌Protein Crisps‌: Expands 3x volume when extruded at 150°C
• ‌Meal Kits‌: Pre-hydrated versions withstand 6-month frozen storage
• ‌Vegan Jerky‌: Achieves 0.75–0.85 aw moisture for shelf-stable snacks

‌4. Bakery & Nutrition‌

• ‌High-Protein Bread‌: 15% wheat flour replacement (volume loss <10%)
• ‌Meal Replacement Bars‌: Binds syrups at 25% moisture content
• ‌Texturized Protein Isolate‌: Upgraded 80% protein versions for clinical nutrition

‌Quality & Regulatory Compliance‌

• FDA GRAS, EU Novel Food Compliance (Regulation 2015/2283)
• FSSC 22000 & ISO 14001 Certified Production
• Kosher (OU Pareve) and Halal Certified
• RTRS-Certified Sustainable Soy Sourcing
• Prop 65 Compliant (ND acrylamide <10 ppb)

‌Sustainability Profile‌

• ‌Carbon Footprint‌: 1.2 kg CO₂eq/kg (farm-to-factory gate)
• ‌Water Usage‌: 8% Reduction vs. conventional texturization
• ‌Zero-Waste Production‌: By-products repurposed for animal feed
• ‌Land Efficiency‌: Produces 15x more protein/acre than beef

‌Formulation Guidelines‌

‌Standard Hydration Protocol‌

1. Hydrate TSP in 60–70°C liquid (1:3 ratio) for 5–7 minutes
2. Season during hydration for flavor infusion (15–20% marinade absorption)
3. Blend with binding agents (methylcellulose/alginate) before forming

‌Synergistic Systems‌

• ‌Color Development‌: 0.5% beetroot powder + 0.1% maltodextrin
• ‌Umami Enhancement‌: 2% yeast extract + 0.3% mushroom powder
• ‌Fat Mimicry‌: 10% high-oleic sunflower oil + 1% cellulose gel

‌Packaging & Storage‌

Available in 25 kg multi-layer barrier bags (OTR <2 cc/m²/day). Shelf-stable for 18 months at <25°C and 65% RH. Custom pre-hydrated formats available in aseptic packaging.

Textured Soy Protein Food Grade redefines plant-based meat manufacturing through its unique combination of functional performance, nutritional density, and production efficiency. As consumer demand shifts toward sustainable proteins, this advanced ingredient provides the technical foundation for creating affordable, mass-market meat alternatives without compromising on sensory quality or label transparency.

TDD-Global.com is a professional China chemical B2B marketplace operated by IBI Company, dedicated to promoting global communication, business negotiation, and market expansion in the chemical industry. With a strong network of China chemical product suppliers and international buyers, TDD-Global creates a dynamic and efficient platform for sourcing, trading, and cooperation.

 

Under the brand name TUDUODUO, TDD-Global has built a trusted reputation among suppliers and buyers in sectors such as fine chemicals, raw materials, industrial additives, and advanced chemical solutions. We offer a wide range of services including product listing, online promotion, supply chain solutions, and international marketing support.

 

Our platform connects hundreds of verified China chemical suppliers with buyers worldwide, fostering transparent transactions, better business opportunities, and high-value partnerships. Whether you are looking for bulk commodities, specialty chemicals, or customized procurement services, TDD-Global is your go-to platform.

 

Driven by the innovative spirit of IBI Company, we are committed to building a smarter, faster, and more reliable global chemical trade ecosystem.

 

If you are interested in cooperation, strategic partnerships, or customized chemical sourcing, please feel free to contact us. Let's shape the future of the chemical industry together!