Applications of Textured Soy Protein in Foods: 大豆拉丝蛋白
Textured Soy Protein (TSP/TVP) – The Key Ingredient for Outstanding Plant-Based Foods
How do we achieve clean-label, meat-like textures and stable formulations without relying on animal-based ingredients?
The answer lies in Modified Tapioca Starch — a versatile, plant-derived functional ingredient that builds structure, retains moisture, and enhances overall product stability.
Common Plant-Based Applications:
Vegan Burgers & Sausages: Improves bite, elasticity, and heat stability
Plant-Based Ground Meat: Enhances water retention and protein binding
Frozen Ready Meals: Prevents syneresis and maintains texture after thawing
Vegan Sauces & Dressings: Provides smooth, stable emulsions
Egg-Free Bakery: Adds softness, volume, and moisture
Reach out for samples or technical support!
Key Applications of Textured Soy Protein in the Food Industry
1. Sausages
TSP improves the uniformity of meat mixtures, enhances binding among ingredients, and increases thermal yield during cooking. It helps maintain product texture and structural stability.
2. Hamburgers
TSP provides a firm structure and enhances juice retention, resulting in better texture consistency and improved processing performance. It also supports a desirable bite and mouthfeel.
3. Breaded Foods
In breaded formulations, TSP contributes to internal juiciness and helps maintain structural integrity during frying or cooking, enhancing tenderness and product quality.
4. Meatballs
Incorporating TSP in meatball formulations improves binding and texture, reduces cooking losses, and ensures a uniform, stable structure without compromising flavor.
5. Mortadella and Similar Sausage Products
In emulsified sausages such as mortadella, TSP enhances emulsion stability, promotes firmness, and improves sliceability, resulting in a consistent and appealing final product.
Advantages of Textured Soy Protein for Meat and Plant-Based Products
In meat-based products, TSP serves as a functional component that strengthens structural integrity, retains moisture, and withstands high-temperature processing. Its fibrous texture adds firmness, while its high absorption capacity enhances product yield and standardization.
These properties are essential for maintaining sensory quality, sliceability, and product integrity under industrial thermal conditions.
In plant-based formulations, TSP provides a satisfying chewable texture and a high protein content, making it an ideal base for developing appealing meat alternatives with balanced nutrition. Its compatibility with seasonings, vegetables, and other ingredients ensures stable performance throughout preparation, cooking, and distribution.
You’re right — TVP (Textured Vegetable Protein) and TSP (Textured Soy Protein) refer to essentially the same product, but their trademarks belong to different companies:
TVP vs. TSP – What’s the Difference?
| Feature | TVP (Textured Vegetable Protein) | TSP (Textured Soy Protein) |
|---|---|---|
| Trademark Owner | Archer Daniels Midland (ADM) | CHS Inc. (acquired from Legacy Foods) |
| Main Ingredient | Soy protein (despite “vegetable” in the name) | Soy protein |
| Production Method | Extruded from defatted soy flour | Same process |
| Texture & Use | Identical: fibrous, chewy, meat-like | Identical |
| Generic Use | Often used interchangeably when not capitalized | Often used interchangeably when not capitalized |
Fig. 1. Low moisture textured vegetable proteins (e.g., blend of corn/soy protein)
Fig. 2. High moisture textured vegetable proteins (e.g., pea protein)
