Using texturized proteins to enhance the nutritional content of many products is one possibility. In 2008, Solbar Industries’ management decided it was time to introduce a familiar product to the market, but with a new approach: Bontex, a line of proprietary, steam-textured soy proteins. Bontex has a long history going back to the 1970s (as “Bontrae,” from General Mills), but, today, there is renewed interest, due to its excellent qualities in a wide variety of applications, according to the company.
A key quality of Bontex texturized soy proteins is the absence of strong soy off-flavors, which are traditionally found in other textured vegetable proteins (TVPs). This is because it is produced through a proprietary steam-texturization process that removes volatile flavors and preserves nutritional values after high-temperature/short-time (HTST) processing. During this process, the soy proteins bind into puffy agglomerates and are then cut and sieved into five optional sizes and shapes.