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Textured Soy Protein
- Origin
- : China
- CAS Number
- : 9010-10-0
- HS Code
- : 2106.10.00
Basic Info
- IUPAC Name
- : soy protein isolate
- Molecular Formula
- : Soy protein isolate
- Synonyms & Trade Names
- : SPI; Soy protein isolate; Isolated soy protein; ISP
- Purity / Assay (%)
- : 90% protein min (dry basis)
- Grade / Quality Level
- : Food Grade
- Physical Form
- : Solid
- Concentration
- : Pure substance
- Appearance / Color
- : White to off-white solid
- Odor
- : Slight beany
- Solubility in Water
- : Partially soluble (neutral pH)
- UN Number
- : Not applicable
- H-Statements
- : None
- P-Statements
- : P260
- REACH Status
- : Registered
- Drug Precursor Status
- : Non-precursor
- Storage Class (GHS)
- : 13
- Storage Conditions
- : Cool, dry; sealed; allergen
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Brief Overview
Textured soy protein is a food additive widely used as a meat substitute product. It is made from soybeans by isolating its protein from other components found in whole soybeans.
Manufacturing Process
Textured soy protein is made from soy flour with the fat removed. The soy flour is cooked under certain conditions and dried, called extrusion cooking. Different variations of the extrusion cooking process can affect the resulting product’s texture and taste.