This basic definition does not do proteins justice. Those in the food industry know that proteins do much more. Not only are they essential and often beneficial for health, they are also integral ingredients in food formulations. From texture enhancement and gelation to water binding and foaming, proteins add function and form to numerous foods. And research continues to expand on the benefits of proteins. This article looks at the functional aspects of soy, egg and whey protein.
Textured or structured soy proteins are made from soy flour, soy protein concentrate or isolated soy protein. Textured vegetable protein is manufactured through thermoplastic extrusion of soy flour under moist heat and high pressure, explains Egbert. There are many sizes, shapes, colors and flavors and they often come in bacon-colored and bacon-flavored varieties.