Isolated soy protein Soy protein isolate is a highly refined or purified form of soy protein with a minimum protein content of 90% on a moisture-free basis. It is made from defatted soy flour, which has had most of the nonprotein components, fats and carbohydrates removed. Because of this, it has a neutral flavor and will cause less flatulence than soy flours.
Soy isolates are mainly used to improve the texture of meat products, but are also used to increase protein content, to enhance moisture retention, and as an emulsifier.
Pure soy protein isolate is used mainly by the food industry.
Isolated Soy Protein Replacer
Soy protein concentrated Soy protein concentrate is about 70% soy protein and is basically defatted soy flour without the water-soluble carbohydrates. It is made by removing part of the carbohydrates (soluble sugars) from dehulled and defatted soybeans.
Soy protein concentrate retains most of the fiber of the original soybean. It is widely used as functional or nutritional ingredient in a wide variety of food products, mainly in baked foods, breakfast cereals, and in some meat products. Soy protein concentrate is used in meat and poultry products to increase water and fat retention and to improve nutritional values (more protein, less fat).
Flours Grinding soybeans into a fine powder makes soy flour. It comes in three forms: whole or full-fat (contains natural oils); defatted (oils removed) with 50% protein content and with either high water solubility or low water solubility; and lecithinated (lecithin added).
Textured soy proteins Most of the new soy foods entering the market place contain textured soy protein, also called TSP (or textured vegetable protein, TVP). Textured soy protein can be made from soy flour, soy concentrate or soy protein isolate
Ground Meat and Poultry
Formed Meat Products
Nutrition Bars, Cereals & Snacks