Date: 13/08/2025

Soy protein represents a fundamental component in the food industry, with wide application in various product formulations. Its plant-based origin and distinctive protein offer properties that allow for the creation of alternatives for developing products with specific characteristics, as well as complementing existing formulations.

Soybean processing results in different soybean ingredients, particularly the types of soy proteins, each with a distinct profile in terms of composition, functionality, and potential for industrial application.

In this context, understanding each type of soy protein allows for the optimization of the most appropriate ingredient selection for each formulation, directly influencing the texture, flavor, stability, and nutritional value of the final product.

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General properties of soybeans

Soybeans are one of the most widely used sources of protein and fat in the food industry today. In addition to the protein fraction recognized for its high quality and functional properties in foods, they also contain a lipid fraction rich in polyunsaturated fatty acids and oligosaccharide carbohydrates. (MANDARINO, J. M. G.; CARRÃO-PANIZZI, M. C.).

According to a study by Embrapa, on average, every 100 grams of raw soybeans contains the following nutrients:

● Energy: 417 kcal;

● Protein: 38 grams;

● Flat: 19 grams;

● Carbohydrates: 23 grams;

● Minerals: 5 grams;

● Fiber: 4 grams.

What are the types of soy protein?

Soy proteins are functional ingredients in foods. Soy processing produces different types of derived ingredients, such as textured protein and defatted flour, each with a distinct profile in terms of composition, functionality, and industrial application.

Defatted flour

Among soy protein derivatives, defatted flour is the product obtained from the oil extraction process and heat treatment of defatted bran. Defatted flour can be either active, in which heat treatment is either nonexistent or mild, maintaining the active enzymes, or toasted, which is subjected to heat treatment for enzyme inactivation (RIGO, 2015).

Its main uses include protein fortification and viscosity increase in more general formulations, with an emphasis on emulsification and stabilization.

Textured protein

Textured soy protein is an ingredient obtained by extruding defatted soybean meal (flour before milling). It has a protein content of 45% to 52%, with expansion and texturing create structures that allow it to absorb water up to 2.5 times its weight.

This protein comes in powder, chunk, granulated, or flaked forms and is widely used in the food industry in processed products such as sauces, kibbeh, hamburgers, and others. It allows for emulsification and restructuring, and can have extending and partial meat replacement functions (JOVANOVIC et al, 2019).

Concentrated protein

According to Dilawari, concentrated protein is the purest form of soy and can contain up to 86% protein on a dry weight basis, depending on the extraction method.

This type of protein is low in calories, aids in lean muscle gain, and reduces fat gain due to its high digestibility and complete amino acid profile. However, there are nutritional losses of minerals and fiber (KOHLI, V.; SINGHA, S).

Isolated protein

Soy protein isolate is an ingredient that purifies soy proteins to minimize fiber and carbohydrate levels to achieve crude protein values above 90%.

This ingredient maximizes the gelling and emulsifying properties of soy proteins, making it excellent for applications that require textures — such as sausages, bologna, breaded products, yogurts, ice cream, breads, cookies, and more.

What are the applications in the food industry?

Meat Products

The use of soy derivatives, such as concentrate, isolate, and textured protein, in meat products offers significant advantages from both a technological and nutritional perspective.

These ingredients act as structuring and emulsifying agents, promoting better water and fat retention, resulting in juicier, more stable products with improved texture.

In addition, they contribute to increased industrial yield, reducing cooking losses and improving the consistency of processed foods such as burgers, meatballs, and sausages.

From a nutritional and economic perspective, soy derivatives enrich products with proteins with a balanced amino acid composition.

This partial replacement of meat with vegetable protein also reduces production costs without compromising sensory quality. The versatility of soy derivatives makes them ideal for traditional formulations and plant-based alternatives, meeting the growing demand for food.

Pasta, cereals, and chocolates

Soy flours and proteins are widely used in the formulation of pasta, cereals, breads, and chocolates due to their ability to enrich protein content and improve the texture and thermal stability of products.

Textured soy protein is especially used in the development of savory snacks such as croquettes, kibbeh, and Brazilian chicken croquette due to its ability to simulate the texture of meat and absorb seasonings.

Defatted soy flour is recommended for products that undergo thermal processes, such as breads and chocolates, to ensure stability through post-baking enzyme inactivation.

According to a study published in the journal Food Science and Nutrition, supplementing gluten-free breads with soy flour increased the protein content to 12.9%, in addition to improving the sensory evaluation and texture of the products.

Furthermore, the enzyme lipoxygenase is present in raw (active) defatted flours, allowing the bread crumb to lighten and promoting color and a crispy crust.

In chocolate formulations, the addition of defatted soy flour improves filling stability, reduces fat bloom (a visual defect caused by the migration of fat to the surface), and increases the product's nutritional value.

Soy flours and proteins are widely used in pasta, cereals, breads, and chocolates due to their ability to enrich protein content and improve the texture and thermal stability of products.

Animal nutrition and oil industries

Soybeans are widely used as an input for animal production, especially in the form of protein meal, and for the vegetable oil and fat industry. Together, these applications are responsible for over 90% of soybean production in Brazil. To a lesser extent, the grain is also used in food production (VIEIRA FILHO, J. E. R.).

In addition to offering nutritional advantages due to their protein content and the quality of available amino acids, soy protein ingredients such as granulated soy protein powder and defatted soy flour can play a fundamental role in the formulation of snacks and treats for pet food.

Textured soy proteins in powder form can also supplement the protein content of dog and cat food.

As multifunctional ingredients, soy proteins are recognized as ingredients in food formulations, offering advantages and benefits such as:

● Heat stability: They perform well in cooking, baking, frying, and extrusion processes, maintaining their functionality and the shape of the products which they are applied;

● Moisture retention: Helps preserve the tenderness of doughs and fillings, reducing moisture loss during preparation and storage. Contributes to the juiciness of meat products;

● Texture: Adds body to the formulation and improves the final texture of molded foods, baked goods, and fresh or dry pasta;

● Emulsion: Helps form and maintain stable emulsions, ensuring better consistency in sauces, sausages, fillings, and creams;

● Improved shelf life: Helps control product dryness and degradation over time, extending shelf life while preserving sensory quality;

● Compatibility with Clean Label and Plant-Based systems: It is suitable for plant-based products that require non-animal ingredients and good technological performance with a clean label, as it is a plant-based ingredient that performs emulsifying and stabilizing functions.

BRF Ingredients in the supply of soy proteins

BRF Ingredients is a business division of BRF that, through a 100% integrated and efficient supply chain, supplies high-performance ingredients to the industry. Award-winning for its Plant-Based Protein portfolio, BRFi boasts a complete portfolio of Soy Proteins and Flours, which enhance the sensory profile of products. Check out the products:

● Textured Soy Protein: processed via extrusion and has a distinctive texture, facilitating use in meats or similar options. It can be used in sausages, hamburgers, meatballs, breaded products, and mortadella;

● Textured Soy Protein with Poultry Skin: similar to the previous type, the main difference is the inclusion of poultry skin, ensuring a product with a more neutral soy flavor and the inclusion of an ingredient that allows for greater versatility in meat formulations;

● Supper M Defatted Soy Flour: made from the bran obtained from soybean oil extraction. The product can be used in baking, fillings, sausages, sauces, and soups;

● Active Defatted Soy Flour: produced from bran obtained from soybean oil extraction. The product contains the enzyme lipoxygenase to aid in flour whitening and dough improvement. Because of these properties and characteristics, active flour can be used in cakes and fillings, breads, and pastas.

Final Considerations

The analysis of the different types of soy protein highlights the versatility of this ingredient to meet the varied demands of the food industry. Each of these types has a specific processing profile, composition, and functionality.

For this reason, selecting between soy protein types is a fundamental aspect of industrial product formulation. Evaluating the functional properties of each type is essential for developing high-quality, cost-effective, innovative products that provide a positive sensory experience for consumers.

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