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
- Hydrate TSP in 60–70°C liquid (1:3 ratio) for 5–7 minutes
- Season during hydration for flavor infusion (15–20% marinade absorption)
- 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.
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ITEM
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SPECIFICATION
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TEST METHOD
|
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Moisture
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10%
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GB 5009.3
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|
Crude protein
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¥50%
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GB 5009.5
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|
Ash
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6%
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GB 5009.4
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|
Crude fiber
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3.5%
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GB 5009.10
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|
Fat
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1.0%
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GB 5009.6
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|
Total Bacteria
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30000Unit/g
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GB 4789.2
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Coliform bacillus
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Negative
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GB 4789.3
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E-coli
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Negative
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GB/T 4789.38
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|
Salmonella
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Negative
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GB 4789.4
|
|
Yeasts and moulds
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100/g
|
GB 4789.15
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About Beijing TDD E-commerce Co., Ltd.
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Beijing TDD E-commerce Co., Ltd. (shortly named TDD Global) is the core subsidiary of Guolian Corporation (Stock Code: 603613.SH) and the first industrial Internetplatform of Duoduo Series Platforms. The company mainly engages in B28 e-commerce transaction serices of raw material and industrial products, digital supply chain serices, industrial digitalization serices and industrial big data serices, and is committed to promoting the deep integration of traditional industries and new technologies such as the Internet, Internet of Things, big data, intelligent manufacturing and block chain, etc.
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