The removal of carbohydrates yields an ingredient with a neutral flavor that can be incorporated into a variety of meat products, increasing protein content and lowering fat. With more than 100 formulas of isolated soy protein available, processors can meet the exact needs and specifications of school foodservice professionals for applications from hot dogs to ground meat to pepperoni. Isolated soy protein is available in a variety of forms including powders, granules and structured fibers. Textured soy concentrate is processed to resemble a form of a food ingredient, such as fiber or chunk and is 70 percent protein. Dietary fiber ranges from 18-22 percent.
Functional concentrates are heat-treated by steam injection or jet cooking.
This process increases solubility and functionality of the concentrate. Functional concentrates bind water and fat and also offer some adhesive properties available in isolated soy protein. Their protein content ranges from 40-54 percent. They vary in fat content, particle size and the degree of heat treatment. Textured vegetable protein, unlike the newer concentrate products, contains soluble carbohydrates.