The way they are incorporated depends on the specific food formulation, the processing equipment and the type of ingredient used. For most applications, it is recommended that 2 to 3 pounds of water per pound of ingredient be used for hydration. Textured flours require less water than concentrates. Differences in flavor between textured flours and structured concentrates have been found by some users to be evident after retorting. The latter have also been found by some to have a higher water absorption than textured flours in specific applications, and their structure and texture are better able to tolerate retorting.
Structured concentrates are usually more compact and take longer to hydrate than do textured flours.
The times and temperatures employed in canning are, however, ample to fully hydrate these products. Textured protein products are produced in a variety of shapes, sizes, and colors. The most popular shapes are granules, chunks and flakes. These products can also be flavored to resemble the meat or poultry product which they may replace. Fabrication may also include several processes which, when combined, produce simulations of specific products.