Soy protein is a protein extracted from soybeans. It is a complete protein, containing various essential amino acids for the human body and rich in nutrients. It also contains various nutrients such as calcium, phosphorus, and iron.
Soy protein has many health benefits and can reduce the risk of cardiovascular disease. It does not contain cholesterol and has lecithin to help clear steroids; Helps prevent osteoporosis and contains various trace elements; It can also prevent cancer, regulate blood sugar, and enhance immunity.
In terms of product classification, there are soy protein powder (protein content 50% -65%), soy protein concentrate (65% -90%), soy protein isolate (over 90%), and textured soy protein.
The protein content is generally between 50% and 65% (on a dry basis). It is one of the soy protein products with relatively low protein content. This product is usually a powder containing a certain proportion of protein extracted from soybeans through preliminary processing. During the production process, some other components in soybeans, such as carbohydrates, will be retained. Its processing technology is relatively simple and the cost is relatively low, making it widely used in some food and feed industries.
- Application: For example, using it as a protein supplement in some nutrition bars, cereal breakfasts, and other foods can increase the protein content of the product to a certain extent.
The protein content is 65% -90% (on a dry basis). It is obtained by removing some non protein components from soybeans, such as soluble sugars, ash, and some small molecular substances. This product not only has a high protein content, but also has good functional characteristics. If the soybean protein concentrate is physically modified, the functional soybean protein concentrate with emulsification, gel and other functions can be obtained.
- Application: In meat processing, soy protein concentrate can be used as an additive to increase the protein content of meat products, while improving their water retention and emulsifying properties, making them more tender, juicy, and have a better taste. In dairy substitute products, the advantage of high protein content can also be utilized to simulate the taste and texture of dairy products.
The protein content is over 90%, making it the highest purity soy protein product. Its production process is more complex, requiring multiple extraction and separation steps, almost removing all non protein components in soybeans, such as fat, carbohydrates, and ash. Due to its high purity protein properties, it is mainly used in the production of high protein foods.
- Application: For example, in the production of plant-based meat, soy protein isolate is a key component. Through specific processing techniques, it can form a fiber structure and taste similar to animal meat, making it an ideal choice for vegetarians and those who want to reduce meat intake. Meanwhile, in the field of protein supplements, soy protein isolate also occupies an important position, providing high-quality protein supplementation sources for fitness enthusiasts, athletes and other groups, helping them repair and grow muscles.
It is a product obtained from powdered soy protein products through extrusion and steaming processes, with a tissue structure similar to meat. According to their different protein contents, they are divided into organized soy protein powder and organized soy protein concentrate. Organized soy protein has a similar appearance and taste to meat, with a good chewiness. In the food industry, it is often used as a meat substitute or meat additive.
- Application: For example, in some vegetarian hamburgers, vegetarian meatballs and other products, organized soybean protein can replace some meat, reduce costs and provide a certain amount of protein, and can also absorb seasoning like meat during cooking, which has a better taste.
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