Date: 04/11/2026
Soy protein can be used in a wide range of food products in the industry, such as meat products, pasta, ready meals and meat analogue formulations. Its suitability for each application depends on the characteristics of the ingredient and the intended technological outcome.
For the technical teams responsible for ingredient selection, this choice requires matching those characteristics to production conditions and to the function the ingredient will perform in the formulation. That is why it is so important to understand the types of soy protein and soy flour, their technological functions, applications and differences, and the main criteria for comparing the available alternatives.
In this article, you will find:
- ● What is soy protein and why is it used in the food industry?
- ● What are the types of soy protein?
- ○ Textured Soy Protein
- ○ Textured Soy Protein with Poultry Skin
- ○ Defatted Soy Flour
- ○ Active Defatted Soy Flour
- ● What functions can soy protein perform in a formulation?
- ● How to choose soy protein according to the application?
- ● Textured Soy Protein: when should it be used?
- ○ How does particle size affect TSP applications?
- ● What is the difference between Textured Soy Protein and Soy Flour?
- ● What should be evaluated before choosing a soy protein for a formulation?
- ● What challenges should be considered when using soy protein?
- ● Which soy proteins and flours are part of the MBRF Ingredients portfolio?
- ● Soy protein: the choice should start from the function the product needs to deliver
- ● Frequently asked questions about soy protein
What is soy protein and why is it used in the food industry?
Soy protein covers a group of ingredients obtained from the bean after different stages of cleaning, milling, oil extraction, heat treatment and, depending on the product, extrusion. These operations determine the protein concentration, physical structure, enzymatic activity and functional behavior of the material.
Growing interest in plant proteins is expanding the use of soy protein across different food categories. Depending on the type of ingredient and the formulation, it can contribute both to nutritional value and to texture, liquid retention, consistency, juiciness, raw material extension and industrial yield.
Protein content is one of the main criteria for defining the inclusion of soy protein in a formulation. The choice among the different soy ingredients also takes into account processing, presentation form (flour, powder or granules) and particle size, attributes that can influence water absorption, texture, consistency and final product yield.
What are the types of soy protein?
The market offers soy proteins and flours with different levels of concentration and processing. Each alternative can play a distinct role within the same formulation.
Textured Soy Protein
Textured Soy Protein (TSP) undergoes extrusion, which reorganizes the protein matrix and creates a structure that can be hydrated and incorporated into different foods. The MBRF Ingredients portfolio includes powdered and granulated versions, with a minimum crude protein content of 52% on a dry basis, maximum moisture of 10%, maximum lipids of 1% and maximum crude fiber of 5%. The minimum hydration capacity is 2.5.
Textured Soy Protein with Poultry Skin
TSP with Poultry Skin contains approximately 80% to 86% textured soy protein and 14% to 19% poultry skin. In other words, it is a product with different characteristics from purely plant-based TSP. The specification sets a minimum crude protein content of 50% on a dry basis, maximum moisture of 10%, maximum crude fiber of 5%, maximum lipids of 10% and a minimum hydration capacity of 2.5.
Hydration capacity indicates how much liquid the ingredient can absorb during preparation. This behavior can affect batter consistency, texture and product yield, depending on dosage, formulation and processing conditions.
Defatted Soy Flour
Defatted Soy Flour is produced from the fraction obtained after oil extraction and undergoes a treatment designed to reduce enzymatic activity. It can be used in products that require protein content, consistency and a contribution to liquid retention, provided its behavior is validated in the specific matrix.
Among the products in this category, one of the highlights is Defatted Soy Flour Supper-M, produced by MBRF Ingredients, which offers a minimum crude protein content of 50% on a dry basis. It can be used in extruded products, snacks and cookies.
Active Defatted Soy Flour
Active Defatted Soy Flour retains enzymatic activity relevant to applications such as bakery and pasta. The product developed by MBRF Ingredients is SoyMax-M, which has a minimum crude protein content of 50% on a dry basis, moisture between 8% and 11%, maximum lipids of 1%, maximum crude fiber of 3.5%, minimum urease activity of 1.2 ΔpH and a minimum protein dispersibility index (PDI) of 80%.
| INGREDIENT | PARAMETERS | FORMAT AND APPLICATIONS |
|---|---|---|
| Textured Soy Protein | CP ≥ 52% on a dry basis; moisture ≤ 10%; lipids ≤ 1%; crude fiber ≤ 5%. Granulated versions: hydration ≥ 2.5. | Powder, 2 mm granules and 4 mm granules. Meat products, ready meals and meat analogues, according to texture and extension goals. |
| TSP with Poultry Skin | 80–86% TSP and 14–19% poultry skin; CP ≥ 50% on a dry basis; moisture ≤ 10%; lipids ≤ 10%; hydration ≥ 2.5. | Powdered or granulated versions. Sausages, burgers, breaded products, meatballs, mortadella and other formulations compatible with an ingredient of animal origin. |
| Active Defatted Soy Flour | CP ≥ 50% on a dry basis; moisture 8–11%; lipids ≤ 1%; fiber ≤ 3.5%; urease activity ≥ 1.2 ΔpH; PDI ≥ 80%. | Powder. Bakery, pasta, cakes and fillings, depending on enzymatic behavior and process. |
What functions can soy protein perform in a formulation?
The functionality of soy protein results from the interaction between ingredient, dosage, water, fat, salts, pH, temperature and mechanical stress. As a result, the same protein can respond differently in two formulations, and not necessarily do all of the functions below apply with the same intensity to every type of soy ingredient.
- ● Texture: physical structure and degree of processing influence firmness, cohesiveness, chewiness and particle perception.
- ● Liquid retention: proteins and other matrix components can interact with water, but the outcome depends on hydration, pH, salts and heat treatment.
- ● Juiciness: water and fat retained during processing contribute to sensory perception, as long as they remain integrated into the food structure.
- ● Consistency: flours and proteins can change the viscosity, body and stability of the batter or filling, depending on the application.
- ● Extension: TSP can extend the matrix of meat products and form part of analogues, maintaining structural requirements when the formulation is adjusted for this purpose.
- ● Sensory profile: particle size, hydration, heat treatment and aromatic compounds affect appearance, flavor, aroma and mouthfeel.
- ● Yield: the contribution must be measured in the actual process, taking into account cooking losses, liquid retention and the quality standard of the final product. In brine-based formulations, soy protein isolate can help retain the incorporated liquid and reduce purge, depending on dosage, process and matrix.
How to choose soy protein according to the application?
When choosing a soy protein, it is essential to define in advance the outcome the product needs to deliver. This relationship is shown in the table below, which clarifies which options to adopt depending on the intended application.
| APPLICATION | FORMULATION REQUIREMENT | SOY INGREDIENTS THAT CAN BE EVALUATED |
|---|---|---|
| Frankfurters, mortadella and other sausages | Extension, consistency, liquid retention and batch consistency. | Powdered or granulated TSP; TSP with poultry skin; defatted flour, depending on product concept and labeling. |
| Burgers and meatballs | Structure, particle distribution, liquid retention and juiciness. | Granulated TSP with a compatible particle size; TSP with poultry skin when suitable for the product. |
| Breaded products and fillings | Cohesiveness, internal texture, consistency and thermal behavior. | Powdered or granulated TSP; defatted flour; TSP with poultry skin, depending on the formulation. |
| Meat analogues | Structure, chewiness, appearance and integration with water, oil and flavors. | Textured soy protein, with particle size defined according to the intended product. |
| Breads, cakes and pasta | Dough behavior, consistency, softness or support for whitening, depending on the process. | Active defatted soy flour; non-active defatted flour when its function is compatible. |
| Sauces, soups and chocolates | Body, dispersion and consistency without perceptible particles. | Defatted soy flour, after dispersion, flavor and stability tests. |
Textured Soy Protein: when should it be used?
TSP is relevant when the formulation needs to incorporate an ingredient capable of absorbing water and contributing to the structure and texture of the food. During extrusion, heat, pressure and shear change the organization of the proteins; after leaving the extruder and drying, the ingredient acquires a porous matrix that can be rehydrated before or during processing.
In the MBRF Ingredients portfolio, the powdered and granulated versions can be considered for sausage products such as frankfurters, sausages and mortadella, as well as burgers, breaded products, meatballs, ready meals and meat analogues. The starting point is the structure expected in the food, followed by hydration, mixing, heating and sensory evaluation tests.
How does particle size affect TSP applications?
When applying Textured Soy Protein, particle size affects hydration speed, distribution within the batter, cut-surface appearance, texture perception and color uniformity. Smaller particles tend to integrate more uniformly, while larger fractions may remain more noticeable; the final effect depends on formulation and processing. See this relationship in the table below.
| VERSION | PARTICLE SIZE DISTRIBUTION | ANALYSIS FOR R&D |
|---|---|---|
| Powdered TSP | Max. 20% retained on ABNT 100 sieve (0.15 mm) and min. 80% in the pan. | Favors more uniform incorporation; texture, dispersion and hydration should be tested in the matrix. |
| 2 mm granulated TSP | Max. 15% retained on ABNT 10 sieve (2.0 mm) and min. 85% in the pan. | Predominantly below 2 mm; evaluate cut-surface appearance and integration into the batter. |
| 4 mm granulated TSP | Max. 5% retained at 4.75–4.76 mm; min. 50% retained at 2.0 mm; max. 50% in the pan. | Greater presence of particles between 2 and 4.75 mm; check visual and sensory perception in the product. |
What is the difference between Textured Soy Protein and Soy Flour?
Comparing Textured Soy Protein (TSP) and Soy Flour requires looking beyond protein percentage. Format, hydration capacity, particle size, enzymatic activity, sensory profile, dosage and behavior during processing also affect how well the ingredient suits the application.
| CRITERION | TEXTURED SOY PROTEIN | SOY FLOUR |
|---|---|---|
| Processing | Undergoes extrusion, which reorganizes the protein matrix and forms a textured structure. | Results from milling the defatted fraction; heat treatment defines residual activity. |
| Format | Powder or granules with specific particle size distributions. | Powder, with no granular structure equivalent to TSP. |
| Hydration | The granulated versions evaluated have a minimum value of 2.5 using the method stated in the data sheet. | Must be checked in the version's specification and in the process; PDI does not replace this data. |
| Distinctive parameters | Particle size, hydration capacity and, in some data sheets, KOH solubility. | Urease activity and PDI are especially relevant for the active version. |
| Core function | Extension and contribution to the structure of meat products or analogues. | Consistency, dispersion and other functions that depend on the version and the matrix. |
| Applications | Sausages, burgers, breaded products, meatballs, mortadella, ready meals and analogues. | Bakery, pasta, fillings, sauces, soups, chocolates and compatible meat applications. |
What should be evaluated before choosing a soy protein for a formulation?
The technical data sheet is the starting point of the evaluation, but it is advisable to test the ingredient in the formulation and its corresponding process. The checklist below includes the main data points that reduce uncertainty during selection, testing and scale-up.
- ● Technological objective: start with the outcome the formulation needs to achieve, such as structure formation, liquid retention, consistency, extension or higher yield.
- ● Protein content and quality: compare values on the same calculation basis and also consider moisture, fat, fiber and other components that affect composition.
- ● Particle size: relate particle size to the appearance, texture and way the ingredient is incorporated. Sieve distribution provides a more precise reference than generic classifications such as “fine” or “coarse”.
- ● Hydration capacity: check how the result was obtained, including method, unit, time, temperature and water ratio. Values measured under different conditions are not directly comparable.
- ● Liquid retention: evaluate how much liquid remains in the product during and after thermal processing. High initial water absorption alone does not guarantee its retention in the final product.
- ● Process behavior: observe how the ingredient responds to mixing, mechanical forces during processing, heating and cooling. When freezing is involved, stability after thawing should also be considered.
- ● Texture and sensory profile: validate the effects on firmness, cohesiveness, juiciness, color, aftertaste and mouthfeel in prototypes. The result depends on the interaction with other ingredients and on production conditions.
- ● PDI, solubility and emulsification: consider the Protein Dispersibility Index (PDI), solubility and emulsifying capacity when they are relevant to the application. These parameters describe specific properties and do not, on their own, prove performance in the formulation.
- ● Batch-to-batch consistency: monitor certificates of analysis, specification limits and application results across different deliveries. This comparison shows whether the ingredient maintains the characteristics considered during development.
- ● Safety and traceability: confirm that there are microbiological controls, batch identification, documentation of origin and compliance with applicable regulatory requirements.
- ● Cost per performance: calculate cost taking into account price, dosage, yield, process losses and achievement of technical and sensory targets. The lowest price per kilogram does not always correspond to the lowest cost in the formulation.
What challenges should be considered when using soy protein?
Challenges do not arise with the same intensity in every ingredient or application. They work as checkpoints for development, as they may result from the interaction between raw material, process, storage and food matrix.
- ● Aftertaste or beany flavor: volatile compounds associated with soy may be perceived depending on the ingredient, processing and flavor system.
- ● Inadequate hydration: incompatible time, temperature or water ratio can impair dispersion, texture and yield.
- ● Incorrect particle size: particles that are too large or too fine for the objective can alter appearance, structure and sensory perception.
- ● Texture variation: changes in raw material or process can affect firmness, cohesiveness and chewiness.
- ● Process incompatibility: pH, salts, heat, shear and order of addition can change how the ingredient behaves.
- ● Batch-to-batch standardization: fluctuations in moisture, protein, particle size or activity require monitoring and acceptance criteria.
- ● Impact on recipe cost: price per kilogram must be related to dosage, yield and compliance with the final specification.
Validation must reproduce the real conditions of hydration, mixing, processing, storage and consumption. A lower-cost option may require a higher dosage or sensory and process corrections, while a more expensive ingredient is only justified when it delivers measurable performance; that is why the relevant comparison is cost per performance.
Which soy proteins and flours are part of the MBRF Ingredients portfolio?
The MBRF Ingredients portfolio brings together four solutions that meet different needs of the food industry. The table below details each solution according to its main characteristics and applications.
| SOLUTION | CORE CHARACTERISTIC | APPLICATIONS |
|---|---|---|
| Textured Soy Protein | Extruded ingredient in powder or different particle sizes; acts as an extender and structural component. | Frankfurters, burgers, breaded products, meatballs, mortadella and meat analogues. |
| TSP with Poultry Skin | Extruded combination of soy and poultry skin, available in powdered or granulated form. | Frankfurters, burgers, breaded products, meatballs, mortadella and compatible formulations. |
| Defatted Soy Flour | Flour with enzymatic activity reduced by heat treatment. | Sauces and soups, bakery, chocolates, sausages and fillings. |
| Active Defatted Soy Flour | Flour with preserved enzymatic activity; the SoyMax-M data sheet shows a minimum PDI of 80%. | Cakes and fillings, pasta and bakery, depending on the process and the expected outcome. |
In active soy flour, lipoxygenase can contribute to whitening and influence characteristics such as aeration, softness and dough texture. The response depends on dosage, the base flour used, oxygen incorporation, temperature and the other ingredients. For this reason, it must be confirmed in application testing.
Soy protein: the choice should start from the function the product needs to deliver
Each type of soy protein affects the formulation differently. Granulated TSP can contribute to a more noticeable structure when chewing, while powdered versions and flours distribute more uniformly; in active flour, enzymatic activity adds another variable to the process. These differences show why ingredients with similar protein contents should not be considered direct substitutes.
The choice must start from the expected outcome and be confirmed in the formulation and in the industrial process. When an ingredient requires a different dosage, changes yield or calls for corrections to preserve texture and sensory profile, its lower price per kilogram may not represent the lowest cost in use. Cost per performance better expresses this relationship, while standardization and technical documentation indicate whether the validated result can be reproduced across different batches.
MBRF Ingredients offers solutions for different industry needs and provides specifications that support selection. Discover MBRF Ingredients' Soy Proteins and Flours and talk to our technical team to find the best alternative for your formulation.
Frequently asked questions about soy protein
What is soy protein?
Soy protein is a broad term for protein ingredients obtained from the bean through different processes. The category includes flours, concentrates, isolates and textured proteins, with different concentrations and technological functions.
What are the types of soy protein?
The main types include soy flour, concentrate, isolate and textured soy protein. In the portfolio discussed here, the highlights are powdered and granulated TSP, TSP with poultry skin, defatted flour and active defatted flour.
What is the difference between textured soy protein and soy flour?
TSP undergoes extrusion and has a structure that can be rehydrated and incorporated into meat products or analogues. Flour remains in powder form and can contribute to consistency, dispersion and other functions; in the active version, enzymatic activity is also part of the decision.
What is soy protein used for in the food industry?
Soy protein can provide plant protein and perform technological functions such as texture formation, extension, liquid retention, consistency and a contribution to yield. The actual function varies according to the type of ingredient, dosage, matrix and process.
Where can Textured Soy Protein be used?
TSP can be evaluated in frankfurters, burgers, breaded products, meatballs, mortadella, ready meals and meat analogues. The appropriate version and particle size depend on the intended structure, appearance and sensory perception.
How does soy protein influence food texture?
Its structure interacts with water, fat and other components during mixing and heating, and can change firmness, cohesiveness and chewiness. The effect is not universal and must be measured in the actual formulation and process.
How to choose the particle size of Textured Soy Protein?
The choice takes into account particle distribution, hydration speed, cut-surface appearance and how noticeable the particles are in the food. Sieve-based data sheets help compare versions, but the prototype determines whether the size delivers the intended outcome.
What is active defatted soy flour used for?
The active version retains enzymatic activity and can be evaluated in bakery, pasta, cakes and fillings. Parameters such as urease activity and PDI help characterize the ingredient, while application testing confirms its effect on the dough and on the final product.
What should be evaluated before choosing a soy protein for a formulation?
The analysis should include technological objective, composition, particle size, hydration, liquid retention, thermal behavior, texture, sensory profile, safety, traceability and batch-to-batch consistency. Price must be related to dosage and the performance achieved, resulting in a cost-per-performance assessment.
What should you look for in a soy protein supplier?
A supplier needs to provide clear specifications, certificates of analysis, traceability, microbiological controls, consistent supply and technical support. The ability to support testing and explain methods, limits and batch-to-batch variation reduces uncertainty when moving from the bench to production.
