Non GMO Textured Soy Protein
Non GMO textured soy protein is defatted soy flour or soy protein concentrate from identity preserved conventional soybeans that has been extruded under heat, pressure and shear so that the protein forms a fibrous, layered structure resembling cooked meat, then cut and dried.
The transformation is physical rather than chemical. Inside the extruder barrel the protein is plasticised at high temperature and moisture, its native folded structure unravels, and as the melt is forced through the die the chains align in the direction of flow and cross link through disulphide and hydrophobic interactions. The sudden pressure drop at the die flashes off water and expands the mass, freezing that alignment into an anisotropic sponge with visible layers. Once dried, the piece rehydrates to two or three times its weight and keeps its structure through cooking, which is what allows it to substitute for meat rather than merely add protein.
The product comes as light tan chunks, strips, flakes or mince, typically 50 to 55 percent protein when made from flour and 65 to 70 percent when made from concentrate. It is bland to mildly beany, absorbs seasoning and colour readily during hydration, and is dry, dense and shelf stable in the bag, with a rehydration ratio that buyers specify directly since it decides finished product yield.
We source bulk Non GMO Textured Soy Protein from top China manufacturers for our partners. The manufacturer is in Shandong. A smaller requirement can ship in a combined container with other ingredients.
Please send the grade you need, the volume and your destination port, and we will come back with a solution and a price.
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- Function
- Protein
Specifications
| Item | Specification |
|---|---|
| Appearance | Light tan chunks, flakes or mince of uniform size, free from foreign matter |
| Odour and Taste | Bland toasted cereal note, free from burnt or rancid odour |
| Protein (N x 6.25, dry basis) | Minimum 50.0% from flour, minimum 65.0% from concentrate |
| Moisture | Maximum 10.0% |
| Fat | Maximum 1.5% |
| Ash | Maximum 7.0% |
| Crude Fibre | Maximum 4.0% |
| Rehydration Ratio | 1 to 2.5 or 1 to 3 by weight in water |
| Bulk Density | 200 to 320 g/l |
| Genetically Modified Material | Below the applicable labelling threshold by PCR |
| Lead | Maximum 0.5 mg/kg |
| Arsenic | Maximum 0.5 mg/kg |
| Total Plate Count | Maximum 10,000 cfu/g |
| Escherichia coli and Salmonella | Absent in 25 g |
Common Markets Grades
The first grade decision is the feedstock, which fixes protein content. Textured soy flour at 50 to 55 percent protein is the volume and economy product, while textured soy protein concentrate at 65 to 70 percent has a firmer, more meat like bite, a cleaner flavour and a higher price. High moisture extruded product, made on a long cooling die at high moisture and sold chilled or frozen as a fibrous whole muscle analogue, is a separate category rather than a grade of the dry material.
Physical format is the second axis, with mince and granules for bolognese style applications, flakes for patties, and chunks or strips of specified dimensions for stews and stir fry products. Colour and flavour options include caramel coloured and pre-seasoned versions. On the non GMO side, the certification scheme, the adventitious presence threshold and the sampling plan form part of the specification, since European Union rules require labelling above a low threshold while private schemes and buyers often apply a tighter limit. Organic certified textured protein is inherently non genetically modified and is traded as a separate line.
Applications
- Meat extension in burgers, meatballs and sausages, where hydrated mince replaces part of the meat while holding juices
- Vegetarian and vegan mince products, used as the primary structural component of the recipe
- Chunk based meat analogues in stews, curries and stir fry meals, where strips and chunks mimic muscle pieces
- Canned and retorted ready meals, where the texture survives sterilisation better than most meat substitutes
- Pie, pasty and dumpling fillings, contributing bulk and bite at controlled cost
- Institutional and school catering, where a dry shelf stable protein simplifies storage and distribution
- Instant noodle and soup garnishes, added as small dried pieces that rehydrate in the bowl
- Food aid and emergency ration formulations, where protein density and shelf life are the deciding factors
- Pet food chunks and semi moist pieces, providing texture in wet formats
- Snack and bar inclusions, where crisp extruded pieces add protein and crunch
Brands Using Non GMO Textured Soy Protein
Widely-distributed consumer products that list Non GMO Textured Soy Protein on the ingredient label.
Brand names, product names and logos are the property of their owners. They appear here as published evidence that the ingredient is used, taken from the brand's own label or website. Their appearance is not an endorsement, and it does not mean the brand buys from us or from any manufacturer listed on this site.
China Manufacturers of Non GMO Textured Soy Protein
Top Non GMO Textured Soy Protein manufacturers in China.
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
Regulatory Status
In the United States textured soy protein is a conventional food ingredient used under good manufacturing practice, and it is recognised as an alternate protein product for use in federally inspected meat and poultry products and in child nutrition programmes, subject to the compositional criteria and inclusion limits the Food Safety and Inspection Service applies. Soybeans are a major food allergen under the Food Allergen Labelling and Consumer Protection Act and must be declared. Bioengineered content falls under the National Bioengineered Food Disclosure Standard administered by the Department of Agriculture, and non genetically modified claims are voluntary claims subject to the general prohibition on misleading labelling and to the private certification scheme the seller uses.
In the European Union Regulation (EC) No 1829/2003 regulates genetically modified food and feed and Regulation (EC) No 1830/2003 regulates traceability, requiring labelling above a low adventitious presence threshold and documentation passed down the chain. That is the framework against which identity preserved soy is traded. Textured soy protein itself is a food ingredient with no E number, and soybeans appear in Annex II of Regulation (EU) No 1169/2011 and must be emphasised in the ingredient list. The extraction solvents directive governs extraction solvents used in defatting, and Codex covers the category through its standard for vegetable protein products, which includes textured products and defines them by minimum protein content on a dry basis.
Manufacturing Process
Identity preserved conventional soybeans are grown, stored and shipped segregated from genetically modified material, tested by polymerase chain reaction at receipt, and crushed on lines cleaned down between runs. The beans are cracked, dehulled, conditioned, flaked and defatted, then desolventised and toasted, and the resulting white flakes are milled into defatted soy flour or processed further into concentrate by aqueous ethanol leaching, depending on the protein level the texturised product must reach.
The flour or concentrate is conditioned with water and, where used, minor additions such as calcium salts or colour, then fed to a twin screw extruder. Along the barrel the material is heated to roughly 140 to 160 degrees Celsius under pressure while the screws impose intense shear, which melts and aligns the protein. The melt is forced through a shaped die, and the pressure drop expands it into a fibrous structure that is cut to the target piece size by a rotating knife at the die face. The wet pieces pass to a belt or fluid bed dryer that brings moisture down to a shelf stable level, then through cooling, sizing screens and metal detection before packing in lined bags or bales. Yield, bulk density and rehydration ratio are controlled through screw configuration, moisture, temperature profile and die geometry rather than through formulation.
