Textured Soy Protein is a versatile substance; different forms allow it to take on the texture of whatever ground meat it is substituting. Using textured soy protein, one can make vegetarian or vegan versions of traditionally meat-based dishes, such as chili con carne, spaghetti bolognese, sloppy joes, tacos, burgers, or burritos. Soy protein can also be used as a low cost/high nutrition extender in comminuted meat and poultry products, and in tuna salads. Textured soy protein being used by itself as a substitute has no fat at all, and can be effectively seasoned to taste like red meat. This Textured Soy Protein is produced from Extrusion cooking process has protein content of 49.74%, fat 0.26%, carbohydrate 37.20%, ash 6.44% moisture 5.26% and fiber (waste) 1.10%. Protein quality of textured soy protein in term of PER is close to casein, the protein in the cow's milk. In term of rehydration, if it is boiled with water it takes no more than 3 minutes and if it soak in water at room temperature it will take less than 10 minutes.
