Textured Soy Protein Veggie Patties

Textured Soy Protein Veggie Patties

The benefits of using textured protein to make a meat or meat-like product are that it can improve costs, change or improve texture and appearance, change or improve protein quality, lower fat, and meet the heart health claim or child nutrition requirements. It will also improve the eating experience by binding more water, flavor and fat. Below are two formulas and a few notes on the role of ingredients.

Typical Veggie Patty                                             Percent

Cold Water                                                               64.94

Textured Soy Protein Concentrate*                       27.00

Functional Soy Protein Concentrate                      1.50

Wheat Gluten                                                          1.50

Methocellulose                                                        1.00

Carrageenan                                                             0.50

Soy Fiber                                                                  0.25

Salt                                                                            0.80

Flavors                                                                      2.25

*Textured soy proteins can be a variety of shapes or colors and are how you customize your product’s appearance. Firm dense granules are like ground pork, flakes and crumbles provide a ground beef or chicken texture and appearance, fibrous pieces can give a pulled look and create a unique high quality effect.

Binding systems are usually a blend and is where you customize your product’s density and eating experience. In addition to gums, proteins and fibers, egg (the most favored binder) or dairy proteins can provide unique benefits.

Note:   Sometimes you will want to add fat. This needs to be done at the very end of your process because it will coat the textured pieces and “clog the pores” like a sponge. There are unique fat flake products or you can add soybean oil. Around 3-5% will provide positive flavor and textural benefits.