Ingredient Information

Function

Textured soy flour, also known as TSP, is used in the food industry as a meat analogue for making alternatives to ground beef, sausages, chicken and turkey. It is a soy flour that is processed and extruded to form products of a specific texture and form like meatless nuggets. Formed products are usually crunchy in dry form and moist or chewy upon hydration.

The use of textured soy flour allows for flavorful, healthier versions of conventional food favorites like processed meat and nutrition bars. Textured soy flour is bland in flavor in itself. In meat substitutes, textured soy flour increases the yield, adds juiciness, and lowers the fat content. In snack foods such as granola bars, textured soy flour adds texture and enhances taste.

Other Use and Industries

NONE KNOWN

Health Effects

Textured soy flour is an excellent source of protein, is heart healthy and natural. It contains 50% protein, as well as an ample amount of dietary fiber and soluble carbohydrates from the soybean. Its protein is considered complete, meaning it contains all essential amino acids. Textured soy flour is lower in fat, sodium and cholesterol than its meat counterparts. It is high in isoflavons, which have shown to reduce cholesterol and cancer rates. Isoflavons have been used to treat menopause symptoms, maintain healthy bones and prevent prostate and breast cancer. Textured soy flour is also a great source of calcium, potassium and folate. Soy is a phyotestrogen; it interacts with hormones in the system.

Since the majority of soy products produced and sold in the United States are genetically modified, care should be taken to buy non-GMO or organic soy products.

Those with soy allergies should not consume textured soy flour.

Textured soy flour is a highly processed substance which contains free glutamic acid, the active ingredient in MSG.

Origins

Textured soy flour is made by running defatted soy flour through an extrusion cook, which allows for many forms and sizes to be produced. The final product is usually in the form of dried granules or chunks. Textured soy flour will store indefinitely if stored in a dry, airtight container. Once rehydrated, it must be stored in a refrigerator or freezer.