Soy protein concentrate is manufactured from defatted soy flakes by removing the soluble sugars (oligosaccharides) through aqueous alcohol extraction, acid leaching, or moist heat and water extraction. The resulting product contains approximately 65-70% protein on a dry weight basis while retaining the insoluble fiber fraction of the soybean.
It offers improved digestibility and reduced flatulence-causing oligosaccharides compared to full-fat or defatted soy flour. Soy protein concentrate provides good functional properties including water and fat absorption, emulsification, and binding capabilities. It is available in textured and non-textured forms to serve a wide range of food processing applications.
