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Soy protein isolate is the soy protein with the highest content of protein. It is made from defatted soy meal by removing most of the fats and carbohydrates, yielding a product with 90 percent protein. Therefore, soy protein isolate has a very neutral flavour compared to other soy products. Because most of the carbohydrates are removed, the intake of soy protein isolate does not cause flatulence.

Soy protein isolate is used in the food industry for nutritional (increasing protein content), sensorial (better mouthfeel, bland flavour) and functional reasons (for applications requiring emulsification, water and fat absorption and adhesive properties).

Items Standards Items Standards

Color Light Yellow Total plate count ≤20000cfu/g

Protein(dry basis,Nx6.25) ≥90% E.coil Negative

Moisture ≤7% Salmonella Negative

Ash(dry basis) ≤6% Staphylococcus Negative

Fat ≤1% Lead(Pb) Negative

PH Value 7.5±1.0 Chromium(Cr) Negative

Particle Size(100 mesh) ≥98 Total Mercury(Hg) Negative

Crude Fiber <0.1 Aflatoxin Negative

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  pea protein