Date: 25/06/2025

According to data from the Brazilian Food Industry Association (ABIA), the Brazilian food industry's revenue reached R$ 1.277 trillion in 2024, representing 10.8% of the national GDP. This 9.98% growth over the previous year highlights the relevance of the sector, which has shown itself to be open to innovation and constantly seeking solutions that combine production efficiency, sensory performance, and nutritional value.

Among the foods that contribute to this role, soybeans and their derivatives remain relevant.

In this content, we address the characteristics of textured soy protein, its main industrial applications, nutritional advantages, and the differentials of the solution developed by BRF Ingredients.

Topics:

What is textured soy protein and what is its function in the food industry?

Textured soy protein (TSP) is a functional ingredient of plant origin produced through the thermoplastic extrusion process.

According to CODEX ALIMENTARIUS, it is a plant-based protein product with the ability to absorb water and maintain its integrity during hydration and cooking, obtained from protein raw materials such as defatted soy flour.

The application of TSP in the food industry is related to its functional properties such as water retention, emulsification, and texturization. In addition, when subjected to extrusion, it forms fibrous structures with a chewable texture similar to that of meat (Giese, 1994 apud Cassini, 2004).

This thermal process also promotes the cooking and denaturation of antinutritional factors, which improves the sensory and nutritional characteristics of the ingredient (Horváth et al., 1989; Riaz, 2004).

Therefore, we can consider that soybeans stand out as one of the plant sources with the highest protein concentration, and TPS can exceed 50% protein content, making it an attractive raw material for formulations with high nutritional requirements (Silva, 2000)./p>

Applications of textured soy protein in foods

Textured soy protein is a functional solution widely used in the processed food industry for its ability to retain water, stabilize emulsions, and contribute to the texture, volume, and yield of different formulations.

Below are some of the main applications of textured soy protein in the food industry:

Sausage

It contributes to the uniformity of the meat mixture, helps bind the ingredients, and improves thermal yield during cooking, maintaining texture and stability.

Hamburgers

The application of TSP provides a firm structure, aids in juice retention, and allows for texture standardization, with a positive impact on processing and sensory acceptance.

Breaded foods

In the formulation of breaded products, TPS promotes greater internal juiciness and helps maintain product integrity after frying or cooking, contributing to internal tenderness.

Meatballs

The incorporation of TPS in meatballs improves the mixture, reduces cooking losses, and promotes a more uniform texture without compromising the final flavor.

Mortadella

In sausage products such as mortadella, textured protein promotes emulsification, improves mixture stability, and contributes to the firmness and sliceability of the final product.

Advantages of textured protein for meat products and alternative formulations

In the meat products industry, TSP acts as a technical ingredient that contributes to structural stability, moisture retention, and thermal resistance, because its fibrous texture contributes to the consistency and firmness of the product, while its absorption capacity favors yield and standardization in industrial processes.

These characteristics are especially relevant for maintaining sensory quality, sliceability, and integrity in products subject to intense thermal processes.

In plant-based formulations, textured soy protein plays a role in delivering chewable texture and adequate protein content, facilitating the development of plant-based alternatives with sensory appeal and balanced nutritional value.

Its versatility allows for the incorporation of condiments, vegetables, and other functional ingredients, maintaining formulation stability and performance during preparation, cooking, and distribution.

BRF Ingredients' Textured Soy Protein for quality in formulations

With a view to offering ingredients that combine technical performance and functionality, BRF Ingredients offers Textured Soy Protein, processed by extrusion and suitable for both meat and meat-like formulations.

Among the main benefits of the ingredient are improved formulation consistency, enhanced texture, and increased juiciness, which are essential aspects for consumer acceptance and industrial production standardization.

Final considerations

Textured soy protein represents a technological and nutritional solution that is widely established in the food industry, both in meat products and plant-based formulations.

Its fibrous structure, obtained through controlled extrusion, allows it to simulate texture and chewability characteristics similar to those of meat, meeting demanding sensory requirements and functional formulation needs.

In addition to contributing to the yield, juiciness, and stability of products, TSP offers a quality protein profile. In the industrial context, it is valued for its versatility and ease of application to technological objectives.

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