Experts predict that in the years ahead, there will be an even greater demand for foods containing soy as a key ingredient, such as sausages, breads, and more. Historically, soy was primarily used in the production of vegetable oils and animal feed. However, over the last few decades, we’ve seen a rise in food formulations incorporating soy-based ingredients.
This shift isn’t limited to vegetarians or vegans; the health benefits of soy have made it a popular choice for a wide range of consumers. Some soy-based products are created through a manufacturing process that begins with extracting soy oil, leaving behind ground white soy bran. From there, other products like textured soy protein and defatted soy flour are produced.
These soy-derived products are notable for their nutritional value and functional properties. Whether in the form of isolated, concentrated, textured soy protein, or flour, they are integral to many formulations. In this post, we’ll explore the functional properties and characteristics of soy and its diverse applications in the food industry.
The Valuable Components of Soy
Over the years, soy has become a major source of edible oil, and its bran, left after oil extraction, has found numerous applications in human and animal nutrition. Soy protein is particularly valued for its high-quality proteins and functional properties, making it a valuable component in food formulations.
Understanding the Functional Properties of Soy
While nutritional value and sensory qualities influence the use of soy protein, its functional properties are equally crucial. These properties can be grouped into three main categories:
Hydrophilic Properties
Hydrophilic properties refer to how proteins interact with water. These include solubility, water retention, adhesiveness, dispersibility, and viscosity. Evaluating these traits is essential since they directly affect the texture and flavor of the final product. For instance, in high-moisture foods like meat products, adding soy proteins helps retain moisture, preventing dryness and enhancing texture. On the other hand, water-insoluble proteins can stabilize emulsions, making them ideal for salad dressings and similar products.
Intermolecular Properties
Intermolecular properties involve how proteins interact with other proteins and components within the food matrix. These properties relate to precipitation, gelatinization, and paste formation, which are critical for product stability and texture. For example, in bakery products, protein interactions contribute to dough formation, stability, and softness.
Surface Properties
Surface properties describe the ability of proteins to form a film between two phases, altering the original matrix’s texture. Conditions like agitation, temperature, and pH play a role in this. Foods like mayonnaise and meringue rely on stable protein interactions to maintain their emulsion or foam structure.
Textured Soy Protein
Textured soy protein is made by grinding, cooking, and drying soybeans, then processing them using extruders to create a meat-like texture when hydrated. Derived from defatted soy particles or protein concentrates, it enhances texture, adds protein content, and improves water retention in food products.
Known as “soy meat,†textured soy protein is widely used in the food industry for lactose-intolerant, vegetarian, vegan, and celiac consumers. It can enhance the texture and water retention of products like sausages, burgers, and pastas while stabilizing emulsions in mortadella and pates.
Soy Flours
Soy flours are made by finely milling hulled soybeans or defatted flakes. Depending on fat content, they are classified into defatted, whole, low-fat, high-fat, and lecithinated varieties. Each type serves different purposes, such as improving texture, stabilizing emulsions, or replacing ingredients like eggs and milk.
Defatted flours are commonly used, with inactive and active variants available. Inactive soy flour undergoes heat treatment for enzymatic inactivation, aiding water retention and emulsion stabilization. Active soy flour, however, retains enzymatic activity and is ideal for heat-treated products, preventing digestive issues.
Applications of Textured Soy Protein and Soy Flour
Soy protein's high nutritional value, extensibility, and ability to improve texture and emulsion stability make it indispensable in the food industry. Here are some key applications:
Meat Products
Textured soy protein and defatted soy flour are used in products like hamburgers and meatballs due to their excellent hydration properties. Studies show that hydrated soy products achieve a satisfactory texture with 18% protein content.
Bakery Products, Cereals, Pasta, and Chocolates
Adding soy protein and flour to baked goods, cereals, and pasta is cost-effective and nutritious. Active defatted soy flour is often used in bakery products, pasta, and chocolates, as it withstands thermal processing and prevents digestive issues. It can also replace milk, eggs, and wheat flour in gluten-free products.
Conclusion
With its balanced nutritional profile and functional properties, soy-based products are becoming increasingly essential in food formulations. Textured soy protein, defatted soy flour, and other derivatives are now staples in meat products, bakery items, cereals, pasta, and chocolates. Projections suggest that soy’s popularity will continue to grow, driving innovation in food development. These advancements open new opportunities for creating novel products centered around soy protein and flour.
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