Textured Soy Protein

Textured soy protein, often called TSP, is used by the food industry in many foods products, mainly foods that resemble meat products such as beef, pork or chicken. Textured soy protein is also available in health stores. It is granular in texture and once rehydrated it has the texture of minced beef. Textured soy protein is also available in larger pieces that take on the consistency of stew meat after rehydration or as ready to eat soy jerky.

Production of Textured Soy Protein

Textured soy protein is made from defatted soy flour that is compressed and processed into granules or chunks. During this process, the structure of the soy proteins changes in fibres. Most textured soy protein is produced from defatted soy flour, soy flakes or soy concentrates with an extrusion process. This extrusion technology can form a fibrous matrix which is almost similar than that of meat.

Use of Textured Soy Protein

Textured soy protein has a shelflife of more than a year when stored dry at room temperature. After rehydration, it should be used at once or stored for a max 3 days in the refrigerator. To use textured soy protein read the instruction on the packages. Normally it says to rehydrate the protein in cold or hot water and to let it rehydrate for a few minutes. When you add a bit of vinegar or lemon juice the textured soy protein rehydrates quicklier. Textured soy protein can replace, completely or partly, ground beef in most recipes.

Nutritional values

Textured soy protein is rich in protein and extremely low in fat and sodium. Textured soy protein shall contain at least 35% protein on a moisture free bases. It is also a good source of fiber and isoflavones.