Soy Protein Isolate

Soy Protein Isolate

Soy protein isolate is manufactured by alkaline extraction of defatted soy flour followed by acid precipitation at isoelectric point (pH 4.5), centrifugation, neutralization, and spray drying to achieve >90% protein purity, used as a highly functional protein providing emulsification, gelation, water binding, and complete amino acid profile with minimal anti-nutritional factors. In the food industry, it offers superior solubility, clean flavor, and versatility ideal for beverages, meat analogs, bakery, and nutritional fortification.

Food Industry Applications

• Beverages: Provides complete protein fortification in sports drinks, meal replacement shakes, and plant-based milks with excellent solubility, clarity, and heat stability preventing sedimentation.

• Meat analogs: Forms strong gels and provides fibrous texture in vegetarian patties, sausages, nuggets, and plant-based meats improving juiciness, binding, and slice cohesion.

• Bakery products: Enhances dough strength, volume, and moisture retention in breads, cakes, cookies, and gluten-free formulations while boosting protein content.

• Dairy alternatives: Stabilizes non-dairy creamers, yogurts, and ice creams emulsifying fats and preventing syneresis with neutral flavor and good whipping properties.

• Nutrition bars and snacks: Delivers high protein content in energy bars, protein clusters, and extruded snacks maintaining crisp texture and flavor release during processing.

Other Industry Applications

In animal feed, provides premium protein for pet food and aquaculture; in cosmetics, stabilizes emulsions; in paper manufacturing, improves fiber strength; in adhesives, enhances bonding properties.