Applications and Uses of Isolated Soy Protein

Isolated Soy Protein is a white powder made from high quality Non-GMO soybeans. Isolated Soy Protein is used in Food, Beverage, Pharmaceutical, Health & Personal care products, Agriculture/Animal Feed/Poultry. Isolated Soy Protein is used to increase nutritional content (90 percent protein levels) or for emulsification in a variety of applications, such as uses in dairy-free products and milk replacers, nutritional supplements, spray-dried products, creamers, and high-fat powders.

Isolated Soy Protein uses as follows:

Isolated Soy Protein

In Food Production

Isolated Soy Protein can be used in Meat products, Seafood products, Cereal products, Dairy products, Infant formulas, Sauces, Gravies, and Soups

In Beverage

Isolated Soy Protein can be used in beverage.

In Pharmaceutical


In Health & Personal care products

In cosmetics and personal care products, Isolated soy proteins and peptides may be used safely in body, hand, face and neck products, hair conditioners, hair dyes and colors, wave sets, shampoos, other hair care products, skin care products and mascara.

In Agriculture/Animal Feed/Poultry

Isolated Soy Protein is used as nutritional supplement in Agriculture/Animal Feed/Poultry.

In Other Industries

Isolated Soy Protein-Emulsion Type used in high-temperature sausage, low temperature meat balls, fish balls, can foods, baking products, flour products, confectionery, cakes, and aquatic products.

Isolated Soy Protein-Dispersion Type has a non-bean flavour, is highly soluble, dispersible, and dissolves rapidly and steadily. Isolated SoyProtein-Dispersion Type is used in dairy products, beverages products, and nutritional foods.

Isolated Soy Protein-Injection Type applications in large meat products and low-temperature barbecue products.

Isolated Soy Protein-Gelation Type is a gel provides excellent gelification, good solubility, and anti-dust effects. It also improves texture and slicing when added to meat products. Isolated Soy Protein- Gelation Type is used in western-style sausage, ham, and other western style low temperature meat products.

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