Soy Protein Isolate(100)
Nutritional Enhancers
Emulsifiers
Thickeners
9010-10-0
C₁₃H₁₀N₂
$2.54 ~ $3.81
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Soy Protein Isolate(100)?
Soy Protein Isolate is a highly refined protein powder derived from soybeans, providing a minimum of 90% protein content and utilized extensively for protein fortification, improving texture, and enhancing water binding in processed foods and nutritional products.
How is Soy Protein Isolate(100) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Receive and inspect low-fat soybean flakes or meal. | Control: Verify protein content, moisture level, and absence of contaminants (e.g., mycotoxins, pesticides). Confirm Non-GMO status if required. |
| 2 | Alkaline Extraction | Mix soy flakes with an alkaline solution (e.g., dilute sodium hydroxide in water) to dissolve the protein. | Control: Precisely maintain pH between 8.0 and 9.5. Monitor temperature (typically 50-55°C) and extraction time to maximize yield without denaturing the protein. |
| 3 | Fiber Separation | Use decanter centrifuges to separate the insoluble fiber (okara) from the liquid protein extract. | Control: Ensure high centrifuge efficiency to minimize protein loss in the fiber stream and reduce solids in the liquid extract. |
| 4 | Acid Precipitation | Add a food-grade acid (e.g., hydrochloric acid) to the protein extract to lower its pH to the isoelectric point. | Control: Target the precise isoelectric point (pH approx. 4.2-4.6) to cause maximum protein precipitation and separation from soluble components. |
| 5 | Protein Curd Separation & Washing | Use centrifuges to separate the precipitated protein curd from the liquid whey. Wash the curd with water. | Control: Multiple washing stages are crucial to remove residual sugars and salts, which improves flavor and increases protein purity (lowers ash content). |
| 6 | Neutralization | Re-slurry the washed protein curd in water and add an alkali (e.g., sodium hydroxide) to raise the pH to neutral. | Control: Adjust pH to a final target of 6.8-7.2 to convert the protein isolate into a soluble and stable form (sodium proteinate). Monitor slurry solids content. |
| 7 | Spray Drying | Homogenize and pasteurize the neutralized slurry, then atomize it into a hot air stream within a drying chamber. | Control: Strictly manage inlet and outlet air temperatures and feed rate. This determines the final product's moisture content (typically <6%), particle size, solubility, and bulk density. |
| 8 | Sieving & Packaging | Sieve the dried powder, pass it through magnets and metal detectors, and package it into sealed, multi-layered bags. | Control: Verify sieve mesh for uniform particle size. Calibrate and test metal detectors regularly. Ensure packaging is airtight to prevent moisture absorption and contamination. Check final weight and labeling. |
Technical Specifications
| CAS Number | 9010-10-0 |
| Chemical Formula | C₁₃H₁₀N₂ |
| Solubility | Soluble in water; insoluble in ethanol and ether |
| Storage Conditions | Cool, dry place, protect from light |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Plant-based meat analogs
dairy alternatives
nutritional supplements
functional foods
beverages
bakery products
Mechanism of action:
| Parameter | Soy Protein Isolate(100) |
|---|---|
| Functional Category | Emulsifier; Water & Fat Binder; Gelling Agent; Texturizer |
| Key Ingredients | Highly purified soy protein (minimum 90% protein on a dry basis) |
| Mechanism of Action | Amphiphilic protein structure adsorbs at oil-water interfaces, reducing surface tension to form stable emulsions. Hydrates and swells to absorb and bind significant amounts of water. Upon heating, proteins denature and aggregate, forming a three-dimensional gel matrix that immobilizes water and fat, providing structure. |
| Application Effect in Product | Increased cook yield in processed meats; improved bite and texture in meat analogues; prevention of fat separation in sausages and dressings; enhanced sliceability and structural integrity; provides nutritional protein fortification. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Soy Protein Isolate | Plant-Based Protein Isolate | Complete amino acid profile; ~90% protein by weight; Very low in fat and carbs; Vegan. | Complete protein source, rare for single plants; High concentration of BCAAs for a vegan option. | Potential allergen (soy); Contains phytoestrogens, a concern for some; Can have a distinct flavor. | Post-workout recovery for vegans or lactose-intolerant individuals; General protein supplementation. | For a complete, high-purity plant-based protein that most closely mimics the amino acid profile of dairy proteins. |
| Whey Protein Isolate | Dairy-Based Protein Isolate | Very high protein (~90%+); Rapid absorption; High in Leucine (a key BCAA); Very low lactose. | Fastest absorbing protein; Considered the gold standard for muscle protein synthesis; Excellent mixability and taste. | Not suitable for vegans or those with dairy allergies; Typically more expensive than other protein types. | Immediate post-workout recovery; Athletes seeking maximum and rapid muscle repair. | For the fastest absorption and highest BCAA content, when dairy is not a dietary concern. |
| Casein Protein | Dairy-Based Protein (Slow-Digesting) | Slow, sustained amino acid release; Forms a gel in the stomach; High in calcium. | Provides a steady stream of protein for hours (anti-catabolic); Increases satiety. | Slow digestion is not ideal for immediate post-workout use; Not for vegans/dairy allergies; Thicker texture. | Before bed to fuel recovery overnight; As a meal replacement or between meals to stay full. | For a slow-release protein to prevent muscle breakdown during long periods without food, like sleep. |
| Pea Protein Isolate | Plant-Based Protein Isolate | High in Arginine and Iron; Hypoallergenic (free of top 8 allergens); Vegan; ~85% protein. | Excellent for those with soy, dairy, or gluten allergies; More neutral taste than some plant proteins. | Incomplete protein (lower in Methionine); Can have a slightly chalky or earthy texture. | Muscle building for people with common food allergies; General vegan protein supplement. | For a high-quality, hypoallergenic plant-based protein, especially if you need to avoid soy. |
| Hemp Protein | Plant-Based Protein Concentrate | Contains all essential amino acids; Rich in fiber and healthy Omega-3/6 fats; Less processed. | Offers nutritional benefits beyond protein (fiber, fats); More of a whole-food source. | Lower protein concentration (30-50%); Gritty texture and strong, earthy flavor. | Adding a balanced nutritional boost (protein, fiber, fat) to smoothies; General wellness. | For a less-processed, nutrient-dense option where high protein concentration is not the only goal. |
| Egg White Protein | Animal-Based Protein (Non-Dairy) | Complete amino acid profile; Fat-free and carb-free; Lactose-free; Medium digestion speed. | High biological value; Excellent dairy-free alternative for non-vegans. | Potential allergen (egg); Can cause bloating/gas in some individuals; Foams significantly when mixed. | Post-workout or general use for those on paleo diets or avoiding dairy but not animal products. | For a complete, high-quality, and lactose-free protein if eggs are part of your diet. |
Technical Documents
Available Documentation
COA and specification sheet available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications