Food Grade Nutrition Enhancers Textured Soy Protein CAS 9010-10-0

Textured soy protein, also known as soybean tissue protein, tissue protein, trade names such as Soytex, Bontex and Contex. Soybean tissue protein has a fibrous structure similar to meat, has a chewable feeling, has a good water absorption, oil retention. The application in meat products can reduce the processing cost and make it have higher nutritional value. There are several forms of histamin, such as filling, block, flake and granular. It can be widely used in meat products (such as meatballs, patties, etc.) and imitation meat products to improve the nutritional structure of finished products and reduce production costs. It can also replace meat and fat to produce vegetarian food (such as simulated chicken), and can also be used in pet food and soup ingredients.

Organized soybean protein contains essential amino acids for the human body, the nutritional value is comparable to animal protein, the fat content is very low and does not contain cholesterol, the price is lower than animal protein, and the tissue structure is similar to meat, so soybean tissue protein is widely used in various foods. Soybean tissue protein, also known as artificial meat, is in low-temperature soybean meal, protein concentrate or protein isolate, add a certain amount of water and additives, stir to mix it evenly, forced heating pressure, so that the protein molecules are arranged and have the same direction of the organizational structure, and then heat swelling and solidification, forming a hollow butyl fibrin. Mainly with low-temperature soybean meal production of soybean tissue protein, so the use of soybean tissue protein, not only can improve the protein content of the product, reduce the content of animal fat and cholesterol, prevent products due to high temperature heating or mechanical action to destroy the tissue of meat, lose the touch of meat, and can reduce the cost of products. In addition, due to its good water absorption and oil absorption, it can reduce processing losses and reduce greasy feeling. Soy tissue protein, suitable for meat products (such as hamburger patties, meatballs, meat fillings, enemas, red sausage, amomum tripe, Beijing sweet snow sausage)
(1) Used in meat products such as meat enema, canned meat, meat balls, meat patties, etc., to replace some lean meat, in order to increase protein content, reduce costs, and improve the organizational structure of meat products.
(2) For convenience foods to increase their protein content to improve the nutritional value of convenience foods.