{"id":18977,"date":"2023-04-19T05:00:35","date_gmt":"2023-04-19T10:00:35","guid":{"rendered":"https:\/\/www.insta-pro.com\/?p=18977"},"modified":"2023-05-09T08:36:20","modified_gmt":"2023-05-09T13:36:20","slug":"soy-protein-processing-for-plant-based-foods","status":"publish","type":"post","link":"https:\/\/instapro.spinuhost.com\/en\/blog\/nutritionandtechnologies\/soy-protein-processing-for-plant-based-foods\/","title":{"rendered":"Soy Protein Processing for Plant-Based Foods"},"content":{"rendered":"

Demand for quality plant-based proteins is being driven by consumers desire for more sustainable and nutritious food. According to a recent Bloomberg projection<\/a>, plant-based proteins could make up 7.7% of the global protein market \u2013 with market revenue potential to grow from $29.4 US billion in 2020 to over $162 billion by 2030.<\/p>\n

How the ingredient is processed has important considerations to meeting the market demand for more nutritious and environmentally conscience food products. Traditionally soy processing involves the use of hexane \u2013 a chemical identified by the U.S. EPA as a contributing atmospheric pollutant with potential harm to human health<\/a> \u2013 to extract oil from the meal. Mechanically processing via high-shear dry extrusion cooks the soybean through heat generated by mechanical shear. High-shear dry extrusion processing of soybeans has been well accepted as a high-quality and sustainable solution for soy ingredient processing. Making a quality texturized plant-based protein, namely texturized soy protein \u2013 or TSP \u2013 starts with using a high-quality soymeal.<\/p>\n

Next, better oil stability<\/a> due to deactivation of lipoxygenase and other lipid-degrading enzymes promotes a long-shelf life. Previous shelf-life studies have determined ExPress\u00ae soy meal and TSP can be stored up to 1.7 years at 68 degrees F (20 degrees C) according to a study conducted by the Center for Crop Utilization at Iowa State University.<\/p>\n

Finally, TSP made from ExPress\u00ae soymeal \u2013 with typically 6% \u2013 8% residual oil \u2013 will have a higher product density which can have implications in TSP palatability or mouthfeel, a lighter TSP color, and 3-4 times its weight in water absorption.\u00a0 These characteristics are aligned with a denser TSP product desirable for plant-based foods.<\/p>\n

A sensory study performed by University of Illinois evaluated chili made with TSP from Insta-Pro\u00ae\u2019s extrusion process versus commercial TSP from hexane-extraction process. The results showed that chili with extruded TSP had a better mouthfeel than hexane-extracted TSP. Furthermore, there was no taste preference based on how the TSP was processed \u2013 hexane-extracted or extruded. The implications of this study prove that Insta-Pro\u00ae extrusion is a suitable process to make high-quality TSP for food.<\/p>\n

In summary, TSP made from ExPress\u00ae soymeal is a suitable plant-based protein and offers a solution to the growing demand for better nutrition and more sustainable food products.<\/p>\n","protected":false},"excerpt":{"rendered":"

Demand for quality plant-based proteins is being driven by consumers desire for more sustainable and nutritious food. According to a recent Bloomberg projection, plant-based proteins could make up 7.7% of the global protein market \u2013 with market revenue potential to grow from $29.4 US billion in 2020 to over $162 billion by 2030. How the […]<\/p>\n","protected":false},"author":31,"featured_media":10829,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7180],"tags":[5402,147,288,8978,240,242],"class_list":["post-18977","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutritionandtechnologies","tag-express-soy-meal","tag-extrusion-cooking","tag-oilseed-processing","tag-plant-based-foods","tag-soy-oil","tag-textured-soy-protein"],"acf":[],"yoast_head":"\nSoy Protein Processing for Plant-Based Foods - Insta-Pro<\/title>\n<meta name=\"description\" content=\"Demand for quality plant-based proteins is being driven by consumers desire for more sustainable and nutritious food.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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