Soy Protein

Processed soybean protein products are divided into three categories based on protein content: soy flour, concentrates, and isolates. These three types of proteins are considered the starting materials for soy protein products. In some instances these materials may be processed further before they are incorporated into a food product.

Soy Flour

Soy flour is made from roasted soybeans ground into a fine powder and contains 50 percent protein. Soy flour comes in three forms: natural or full-fat, defatted, and lecithinated. Natural or full-fat contains natural oils found in the soybean. Defatted has the oils removed during processing. Lecithinated has lecithin added. Soy flour is gluten-free, so yeast-raised breads made with soy flour are dense in texture. Soy grits are similar to soy flour except that the soybeans have been toasted and cracked into coarse pieces. (more...)

Soy Concentrates

Concentrates come from defatted soy flakes and contains 70 percent protein. It is a highly digestible source of amino acids and retains most of the beans' dietary fiber. (more...)

Soy Isolates

When protein is removed from defatted flakes the result is soy protein isolate, the most highly refined soy protein. Containing 90 percent protein, isolates possess the greatest amount of protein of all soy products. They are a highly digestible source of amino acids and because of the bland taste can be added to foods without jeopardizing flavor or characteristics. (more...)

Textured Soy Protein (TSP)

Textured soy protein (TSP) usually refers to products made from textured soy flour and textured soy protein concentrates. It is used as a meat extender or analog and can be added to a meal to increase its protein content. TSP has a texture similar to ground beef or other meat products and must be rehydrated with boiling water before use. (more...)

Textured soy flour is made by running defatted soy flour through an extrusion cooker, which allows for many different forms and sizes. It contains 50 percent protein as well as the dietary fiber and soluble carbohydrates from the soybean. When hydrated, it has a chewy texture. It is widely used as a meat extender. Often referred to as textured soy protein, textured soy flour is sold dried in granular and chunk style and is bland in flavor.

Textured soy protein concentrates are made by extrusion and are found in many different forms and sizes. These concentrates contain 70 percent protein as well as the dietary fiber from the soybean. When hydrated, they have a chewy texture and contribute to the texture of meat products.

Uses of Soy Protein in Food

Meat and Dairy-like Food Products
  • Emulsified meats
  • Coarsely-chopped meats
  • Canned meats
  • Whole muscle meats
  • Poultry products
  • Seafood products
  • Analogs
 Bakery Products - Cereals - Pasta
  • Bread and rolls
  • Specialty breads
  • Cakes and cake mixes
  • Doughnuts
  • Breakfast Cereals
  • Pasta Products
Dairy-Type Products
  • Beverage powders
  • Cheeses
  • Coffee whiteners
  • Frozen desserts
  • Whipped toppings
  • Infant formulas
  • Milk replacers for young animals
 Miscellaneous Foods
  • Soups, gravies, sauces
  • Candies, confections, desserts
  • Asian products
  • Pet foods

Other Uses of Soy Protein

Industrial Uses
  • Adhesives
  • Asphalt Emulsions
  • Binders - Wood Resin
  • Cleansing Materials
  • Cosmetics
  • Inks
  • Leather Substitutes
  • Paints - Water-based
  • Paper coating
  • Pesticides/Fungicides
  • Plastics
  • Polyesters
  • Textile fibers

 Nutraceutical Applications
  • Fermentation Aids
  • Nutrients
Edible Films and Coatings