Soy Protein is manufactured from defatted soy flakes via aqueous extraction (SPI), alcohol/acid washing (SPC) or simple milling (soy flour).
It delivers a complete amino acid profile (PDCAAS ≈1.0), versatile functionality (emulsification, gelation, water-binding, foaming), and a long history of safe use in meat extension, dairy analogues, bakery, nutrition and infant formula.