Product Overview
Our Isolated Soy Protein is a highly refined, premium ingredient manufactured through a sophisticated aqueous extraction process. This isolates the protein fraction, entirely removing carbohydrates and fats, resulting in an exceptionally pure ingredient boasting ≥ 90% protein content.
Renowned for its unparalleled functional characteristics—specifically its ability to form strong gels, emulsify fats, and retain high amounts of water—ISP is the critical secret behind high-yield processed meats, juicy vegan burgers, and ultra-smooth protein shakes.
Key Highlights
Functional & Health Benefits
The ultimate functional binder for food manufacturing and plant-based nutrition.
Fat Emulsification
Stabilizes fat and water mixtures, preventing fat separation (rendering) during the cooking of sausages and processed meats.
High Water Binding
Locks in moisture during processing and cooking, significantly increasing the juiciness and final yield of meat products.
Texture Enhancement
Provides excellent gelling properties, improving the 'bite', firmness, and sliceability of deli meats and vegan alternatives.
Heart Health
FDA-recognized for its potential to lower cholesterol and reduce the risk of heart disease when part of a low-fat diet.
Muscle Maintenance
A fast-absorbing, complete protein source highly valued in sports nutrition bars and ready-to-drink shakes.
Dairy Alternative Base
Its high solubility and clean flavor make it the perfect foundation for creating creamy, protein-rich vegan milks and yogurts.
Technical Specifications
Typical Analysis
| Protein (Dry Basis) | ≥ 90.0% |
| Moisture | ≤ 7.0% |
| Ash | ≤ 6.0% |
| Fat | ≤ 1.0% |
| pH (10% Solution) | 6.5 - 7.5 |
General Information
| Appearance | Light Yellow to White Powder |
| Odor / Taste | Bland, characteristic neutral |
| Granulation | 100 mesh |
| Standard Packaging | 20 kg Bag |
| Shelf Life | 24 Months |
Frequently Asked Questions
Isolated Soy Protein is the most highly refined form of soy protein available. It is produced from defatted soy flour by removing most of the non-protein components (fats and carbohydrates), resulting in a product that is at least 90% protein on a dry basis.
In the meat industry, ISP is used as a functional binder and emulsifier in products like sausages, hot dogs, and deli meats. It improves texture, binds water to increase yield and juiciness, and prevents fat separation during cooking.
No, our Isolated Soy Protein undergoes advanced extraction and neutralization processes to eliminate the characteristic 'beany' flavor of soy, resulting in a very bland, neutral taste that won't interfere with your product's flavor profile.
Yes, soy is one of the few plant-based sources that is considered a 'complete protein,' meaning it contains all the essential amino acids required by the human body in adequate proportions.
Absolutely. Due to its excellent solubility and emulsification properties, ISP is highly effective in producing smooth, creamy soy milk, vegan yogurts, and plant-based cheeses.
