The search for sustainable and nutritious food solutions has placed plant-based proteins, such as soybean protein, as a key player in innovations within the food and feed industries. In this context, palatability emerges as one of the main factors for the success of formulated products, directly influencing acceptance by both human and animal consumers. Here, we will discuss how soybean protein stands out in this scenario, its differentiators, challenges, solutions, and future perspectives.
The importance of palatability in food and feed
Palatability refers to the sensory perception of a food product, encompassing flavor, texture, and aroma. It is crucial not only for product acceptance but also to promote continuous consumption. In the case of animal feed, for instance, low palatability can compromise animal performance and nutritional efficiency.
Soy protein plays a significant role in this context due to its versatility and ability to be adapted to different sensory profiles. However, to succeed in food formulations, soybean protein must meet stringent criteria for flavor and texture, especially when used as a substitute for animal proteins.
Practical applications of soy protein
Soy protein is widely used in both human food (food nutrition) and animal feed (feed market). Its most common forms include:
- Concentrated and Isolated Proteins: Used in products like plant-based burgers, nuggets, and protein drinks, providing high protein density and structural functionality.
- Roasted Soybean Meal: Common in poultry and swine feed, promoting high nutritional value and cost-effectiveness.
- Textured Soy Protein (TSP): Used in meat products and plant-based analogs, simulating the texture of meat.
In the feed sector, soy is one of the main sources of protein, with applications ranging from aquaculture to pet diets. The ingredient’s versatility is a competitive edge, but it also requires careful adaptation to the tastes of different species.
Nutritional benefits of soy protein
Soy protein is considered a complete source of essential amino acids, making it especially valuable for both humans and animals.
For human nutrition (food), its main benefits include:
- High Protein Quality: Soy protein is widely recognized for its nutritional quality, assessed by the Protein Digestibility-Corrected Amino Acid Score (PDCAAS). This index, adopted by the World Health Organization (WHO), measures a protein’s ability to provide essential amino acids in adequate proportions. Soy protein has a PDCAAS close to 1.0, comparable to animal proteins like eggs and milk, classifying it as a complete protein.
- Low saturated fat content: Soy’s lipid composition is another nutritional highlight, as it contains very low levels of saturated fats (around 0.5 g per 100 g of isolated protein).
- Cholesterol-free: Soy protein is naturally free of cholesterol, making it ideal for replacing animal protein sources, such as red meats, which are high in cholesterol.
For animal feed (feed grade), soy offers:
- High digestibility: Essential for maximizing nutrient absorption.
- Growth enhancement: Especially in species like poultry and fish, promoting production efficiency.
- In poultry, soybean meal is the primary protein source used in diets, accounting for up to 30% of feed formulations. It provides the essential amino acids needed for muscle growth and feather development.
- In aquaculture, species like tilapia, salmon, and shrimp have shown positive responses to the inclusion of soy in their diets, provided processed products are used to reduce antinutritional factors such as trypsin inhibitors.
- Reduced costs: Enabling high-quality formulations with lower financial impact.
Challenges and solutions related to palatability
Despite its benefits, soy protein faces challenges related to flavor and texture, which can limit its acceptance:
- Residual flavor: The presence of compounds like saponins and isoflavones can result in a bitter or astringent taste, particularly in unfermented products.
- Solution: Washing the soy protein by soaking the raw material in water or specific solutions (such as acidified water or saline solutions) to remove undesirable compounds like saponins, sugars, and antinutrient residues. Advanced processing techniques, such as ultrafiltration and enzyme use, have been employed to reduce these unwanted notes.
- Inadequate texture: Particularly in meat applications, where the perception of “rubberiness” is a common issue.
- Solution: Through thermoplastic extrusion, soy protein properties are modified by applying the right pressure and temperature, altering its structure and functionality. During this process, mechanical shear creates fibrous layers that simulate the texture of muscle fibers.
- Unnatural aromas: Resulting from processing, which can compromise sensory acceptance.
- Solution: Encapsulation of flavors and aromas is an effective strategy to mask unpleasant notes.
Palatability is a critical factor for the success of soy protein, both in food and feed. While challenges related to flavor and texture exist, technological solutions have allowed soy to maintain its prominent position as a versatile, affordable, and sustainable protein source. With ongoing advancements in formulations and processing, the future of soy protein looks promising, both in terms of innovation and global market impact.
The ability to meet sensory expectations, combined with its nutritional benefits and cost-effectiveness, ensures that soy protein will continue to play a central role in both human and animal nutrition.
Count on Goemil to assist with the daily challenges in the application of soy proteins. Together, we can develop customized solutions and high-quality products that meet the specific needs of your industry, adding value and versatility to your formulations. Contact our team today.
Written by Mateus Baldasso, Sales Executive at Goemil, specializing in International Business with over 17 years of experience in business strategy development across different markets.