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 dinh dưỡng with all essential axit amins and demonstrates excellent emulsification, gelation, water-binding, and fat-binding capabilities. Isolated soy protein is có sẵn dạng various chức năngal cấp độs optimized for specific ứng dụng including injection, emulsion, and dispersion types. It remains one of the most cost-effective and versatile protein ingredients for the food chế biến ngành công nghiệp.