The difference between soy textured protein, soy protein isolate and soy protein concentrate (2025)

Soybean textured protein, soybean protein isolate and soybean protein concentrate are three different soybean protein products. They have obvious differences in ingredients, production processes and uses.

Soybean textured protein is made by desolubilizing soybean meal or concentrated protein at low temperature, adding a certain amount of water and additives, and then subjecting it to heating and pressure treatment to make the protein molecules arranged neatly and have a tissue structure in the same direction, and then expanded by heating. and solidified products. Its protein content is generally about 60%, and it is in the form of granules, blocks or flakes, with a bite and texture similar to meat-eating muscle tissue. Soybean textured protein is mainly used in meat products, fast food, instant noodles and other foods.

Soy protein isolate is a nutritional food with high protein, low fat and low cholesterol. It is a pure protein extracted from soybeans, and its protein content is generally more than 90%. Soybean protein isolate has high nutritional value, which is the same as the protein in milk, eggs, and meat, and is easily absorbed and utilized by the human body. In addition, soy protein isolate also has properties such as emulsification, gelling, and water retention, and is widely used in meat products, beverages, cold drinks and other foods.

Soy protein concentrate is a product obtained by removing soluble sugar, ash and other soluble trace components from soybeans to increase the protein content to 65%-70%. Its protein content is generally around 60%, and it has the advantages of high protein, low fat, high fiber, low sodium, and no cholesterol. Soy protein concentrate is widely used in the food processing industry, such as making biscuits, bread, cakes and other foods.

In summary, soybean textured protein, soybean protein isolate and soybean protein concentrate have obvious differences in ingredients, production processes and uses. Soybean textured protein is mainly used in meat products and other foods; soybean protein isolate has high nutritional value and is widely used in various foods; soybean protein concentrate is a high-protein, low-fat, and high-fiber food processing raw material.