As the world population increases, the need to feed more and more people increases as well.\u00a0 A hot topic during our sales discussions is the development of our textured soy protein (TSP) process.\u00a0 The Insta-Pro method of processing various soy flours has proven to be effective and cost-efficient for producers.\u00a0 With the increase in demand for protein sources, TSP has become even more of an interest.<\/p>\n
TSP can be made from a variety of soy flours such as from our ExPress\u00ae process or solvent extracted high protein meal (\u201chi-pro\u201d).\u00a0 Recently, our R&D team has been experimenting with trying to process low-protein solvent extracted soy meal (\u201clo-pro\u201d).\u00a0 In the past, this material has been difficult to properly texturize due to the higher fiber content and lower PDI (protein dispersibility index).\u00a0 These factors are generally thought of as inhibitors to texturizing.\u00a0 In order to counteract these hurdles, a high shear process can sometimes be used.<\/p>\n
In order to texturize soy flour, a combination of heat, moisture, and shear are required.\u00a0 There are a lot of other factors involved which can help, but let\u2019s focus on these for now.\u00a0 As the soy flour goes through the extruder, the actual chains of protein break apart and reform as long strands.\u00a0 Because of this, the TSP will appear to have layers, much like meat.\u00a0 Normally, the soy flour has a high PDI and low fiber, which allows it to be texturized easier.\u00a0 Lo-pro is solvent extracted soy meal with a lower PDI, higher fiber, and is generally used for feed purposes.<\/p>\n
In our recent R&D trials, we were able to properly texturize this difficult ingredient to produce larger pieces of TSP.\u00a0 These pieces would be suitable for a meat replacement or could be shredded for a meat extender.\u00a0 In a production environment, these would later be dried, cooled, and then sorted according to size.\u00a0 This was a very positive step towards offering a processing solution for TSP using a lower cost ingredient.<\/p>\n
At Insta-Pro International, R&D is driving innovation.\u00a0 Many of the activities are directly influenced from the needs of our customers.\u00a0 It is because of our passion to better lives that we continually advance our technology to help people eat better all over the world.<\/p>\n","protected":false},"excerpt":{"rendered":"
As the world population increases, the need to feed more and more people increases as well.\u00a0 A hot topic during our sales discussions is the development of our textured soy protein (TSP) process.\u00a0 The Insta-Pro method of processing various soy flours has proven to be effective and cost-efficient for producers.\u00a0 With the increase in demand […]<\/p>\n","protected":false},"author":68,"featured_media":10756,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7176],"tags":[1552,86,68,199,54,93,211,242],"class_list":["post-9628","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-engineeringandmaintenance","tag-express-flour","tag-express-process","tag-feed-formulation","tag-medium-shear-extrusion","tag-nutritionally-enhanced-products","tag-processing-feed-or-food","tag-soybeans","tag-textured-soy-protein"],"acf":[],"yoast_head":"\n