The Difference Between Soybean Protein

Machine difference
Textured soybean protein is produced by simple high-temperature puffing (more common in China), while silk protein is produced and matured by a higher-end twin-screw machine
product difference

Different raw materials
The raw material of soybean textured protein is ordinary edible soybean meal (the raw material is simple), while the raw material of drawn protein is a mixture of soybean protein isolate, other plant proteins and edible soybean meal (high raw material requirements determine the state and effect of drawing)
Different organizational structure
The structure of soybean textured protein is irregular honeycomb (some textured protein products have a small amount of filamentous fibers), while drawn protein has abundant silky fibers
different taste
Textured soy protein is similar to the taste of meat, because it does not have a fibrous structure, so the chewing state in the mouth is not obvious, and the drawn protein has the same chewing feeling as meat because of its rich fibrous structure
Different odors Textured soybean protein is limited by raw materials, and has a certain beany smell. During use, it needs to be rehydrated many times to eliminate different uses. Textured soybean protein is mostly used as fillings for dumplings, sausages, and meatballs, while silk protein is often used as a vegetarian food. The main products are vegetarian beef cubes, vegetarian restaurant dishes, and simulated vegetarian meat.
To sum up, choosing the right product according to the needs of the product and the texture of the taste can effectively improve the taste of the product. Soybean textured silk protein with high protein, low fat and low cholesterol has been widely used in food.