Proteins

The soy line is ordered by concentration and by processing. Soy Protein Concentrate holds around sixty five to seventy per cent protein on a dry basis, Soy Protein Isolate ninety per cent or more, and Textured Soy Protein is the same protein extruded into a fibrous piece for meat systems. Within isolates the split is functional, since gelling, emulsifying and injection grades behave differently in a brine or a beverage.

The collagen line is ordered by molecular weight and by source. Gelatin is graded on bloom strength, which sets gel firmness, while Collagen Peptide is hydrolysed past the point of gelling and is judged on average molecular weight, cold water solubility and odour. Fish Collagen Peptide from scale or skin sidesteps bovine and porcine restrictions and usually carries a lower molecular weight. Soy Peptide and Oyster Peptide are hydrolysates bought for nitrogen delivery and taste rather than for structure.