Isolated soy protein is manufactured from defatted soy flakes through alkaline extraction, acid precipitation at the isoelectric point, neutralization, and spray drying. The process yields a product with a minimum protein content of 90% on a dry weight basis. This makes it one of the most concentrated plant protein ingredients available.
It offers complete protein nutrition with all essential amino acids and demonstrates excellent emulsification, gelation, water-binding, and fat-binding capabilities. Isolated soy protein is available in various functional grades optimized for specific applications including injection, emulsion, and dispersion types. It remains one of the most cost-effective and versatile protein ingredients for the food processing industry.
