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Protein Supplement Soy Protein Isolates

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June 30, 2025

Soy protein isolate is a fine, liquid powder. Soy protein isolate is usually milky white to light yellow. The depth of color is affected by the variety of raw soybean, processing technology and final protein purity. High quality products are whiter in color. Soybean protein isolate is a dry, fluffy powder without obvious clumping.

Soy protein isolate is a high purity plant protein extracted from soybeans, usually with a protein content of more than 90%. It removes fat, fiber and other components from soybean through defatting, alkali dissolving, acid precipitation and other processes, and retains high-quality egg itself. It has the characteristics of high absorption rate, low allergy risk and environmental sustainability, and is widely used in food processing, nutritional supplement and special diet fields.

Soybean protein isolate is extracted from soybean meal in alkaline solution at low temperature, and then precipitated, washed and dried to obtain protein powder with a protein content of more than 90%, which basically replaces pure soybean protein in structure and properties. There are nearly 20 kinds of amino acids in soybean protein isolate, which contain essential amino acids for human body. It is nutrient-rich and cholesterol free, and is one of the few plant proteins that can replace animal protein.

Protein Supplement Soy Protein Isolates

Soy protein isolate is divided into meat products and protein powder.

Soy protein isolate for meat products has the following characteristics:

High nutritional value:Soy protein isolate contains eight essential amino acids required by the human body. Compared with animal protein, it is highly competitive in terms of nutritional value and is a complete protein.

High solubility:Soybean protein isolate has good water solubility. The solubility of soybean protein isolate was the lowest at pH of about 4.5, while the solubility was higher under slightly acidic or alkaline conditions.

Strong gelability:Under certain conditions, such as heating or the addition of salt, soy protein isolate can form a gel. This gel has a certain elasticity and toughness, which can give food a unique taste and texture.

Property of emulsification:Soybean protein isolate can reduce the surface tension at the oil-water interface, make the oil droplets evenly dispersed in the aqueous phase, and form a stable emulsion, which helps to improve the stability and uniformity of food.

Absorb oil and water:Soybean protein isolate has a strong ability to absorb oil and water, and its absorption capacity in oil and water is several times its own weight. In food processing, it can play a role in retaining moisture and preventing oil leakage.

Soybean protein isolate used in protein powder has the characteristics of fast dispersing speed, low viscosity, good stability, self-rehydration color and good taste.

Protein Supplement Soy Protein Isolates

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