Soy Protein Powder
Nutritional Enhancers
Emulsifiers
Thickeners
$1.30 ~ $1.95
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Soy Protein Powder?
Derived from defatted soybeans, Soy Protein Powder is a functional plant protein primarily used for nutritional fortification, meat and dairy replacement, and texture modification in processed foods and dietary supplements.
How is Soy Protein Powder made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Select, clean, and de-hull high-quality soybeans. | Control Point: Soybean quality and cleanliness. Note: Non-GMO soybeans must be sourced if required. Effective de-hulling is crucial as hulls contain unwanted fiber and can impact final product texture. |
| 2 | Flaking & Defatting | Crack the soybeans into flakes and then extract the oil, typically using a solvent like hexane. | Control Point: Flake thickness and residual oil content. Note: Proper flake thickness maximizes surface area for efficient oil extraction. The resulting defatted soy flakes are the starting material for the protein. |
| 3 | Protein Solubilization | Mix the defatted soy flakes with an alkaline aqueous solution to dissolve the proteins. | Control Point: pH level of the solution. Note: A specific alkaline pH (typically 8.0-9.0) is required to maximize protein solubility while leaving insoluble carbohydrates (fiber) behind. |
| 4 | Fiber Separation | Separate the insoluble fiber from the protein-rich liquid using centrifugation. | Control Point: Centrifuge speed and duration. Note: Efficient separation is key to achieving high protein purity. The removed solids are primarily fiber. |
| 5 | Acid Precipitation | Adjust the pH of the protein solution to its isoelectric point (around pH 4.5) with a food-grade acid. | Control Point: Precise final pH. Note: At the isoelectric point, protein solubility is minimal, causing it to precipitate out of the solution as a curd. This step separates the protein from soluble sugars. |
| 6 | Washing & Neutralization | Wash the protein curd with water multiple times to remove residual sugars and minerals, then neutralize the pH back to ~7.0. | Control Point: Purity of wash water and final pH. Note: Thorough washing significantly improves the flavor and color of the final powder. Neutralization is critical for product stability and functionality. |
| 7 | Drying | Convert the purified and neutralized protein slurry into a fine powder, typically using a spray dryer. | Control Point: Dryer inlet/outlet temperatures and atomization pressure. Note: Overheating can denature the protein, reducing its nutritional value and functional properties like solubility. The goal is to achieve a specific final moisture content. |
| 8 | Sieving & Packaging | Sieve the powder to ensure uniform particle size and package it into sealed, moisture-proof containers. | Control Point: Sieve mesh size and package integrity. Note: Final product is tested for protein content, microbial load, and moisture. Proper packaging is essential to prevent contamination and degradation during storage. |
Technical Specifications
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
No application data available.
Mechanism of action:
| Parameter | Soy Protein Powder |
|---|---|
| Functional Category | Emulsifier; Gelling Agent; Water Binder; Nutritional Fortifier |
| Key Ingredients | Soy Protein Isolate or Concentrate (primarily Glycinin and β-conglycinin fractions) |
| Mechanism of Action | Amphiphilic protein molecules align at oil-water interfaces, reducing surface tension to stabilize emulsions. Upon heating, proteins denature, unfold, and form an ordered, three-dimensional gel network that entraps water. Hydrophilic amino acid side chains bind free water through hydrogen bonding, increasing hydration and viscosity. |
| Application Effect in Product | Improves texture and structure in meat analogs and baked goods; increases cook yield and moisture retention in processed meats; prevents fat separation in dressings and sauces; enhances protein content for nutritional fortification in bars, beverages, and supplements. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Soy Protein Powder | Plant-Based Protein (Complete) | Contains all 9 essential amino acids (EAAs); derived from soybeans; often contains isoflavones. | Complete amino acid profile from a single plant source; generally affordable and widely available. | Potential allergen (soy); some users have concerns about phytoestrogens; can have a distinct flavor. | Post-workout recovery for vegans/vegetarians; general protein supplementation; baking and cooking. | For an affordable, complete, and effective plant-based protein without needing to blend different sources. |
| Whey Protein | Dairy-Based Protein (Fast-Digesting) | High in branched-chain amino acids (BCAAs), especially leucine; rapid absorption rate. | Excellent for stimulating muscle protein synthesis; highly bioavailable; typically smooth texture and mild taste. | Contains lactose; not suitable for vegans or those with dairy allergies. | Immediate post-workout recovery; maximizing muscle growth signals. | When fast absorption for muscle recovery is the top priority and dairy is not a dietary concern. |
| Casein Protein | Dairy-Based Protein (Slow-Digesting) | Forms a gel in the stomach, leading to a sustained release of amino acids over several hours. | Anti-catabolic (prevents muscle breakdown); promotes satiety and fullness. | Slower absorption makes it less ideal for immediate post-workout use; contains lactose; not vegan. | Before bed to fuel recovery overnight; as a meal replacement to stay full longer. | For sustained, slow-release protein to prevent muscle breakdown, especially during fasting or sleep. |
| Pea Protein | Plant-Based Protein | Hypoallergenic; rich in iron and arginine; derived from yellow split peas. | Easily digestible; free of common allergens like soy and dairy; good environmental profile. | Incomplete amino acid profile on its own (lower in methionine); can have a gritty texture or earthy taste. | Protein source for users with soy or dairy allergies; vegan muscle building; blended smoothies. | For a highly digestible, hypoallergenic plant protein, particularly if avoiding soy is important. |
| Hemp Protein | Plant-Based Protein | Contains dietary fiber, healthy fats (omega-3 & omega-6), and minerals like iron and magnesium. | Provides fiber and essential fatty acids; less processed than many isolates; complete range of EAAs. | Lower protein concentration per serving; lower in the amino acid lysine; distinct, earthy flavor. | General wellness shakes; boosting fiber and nutrient intake alongside protein. | For a whole-food-based protein that offers benefits beyond protein, such as fiber and healthy fats. |
Technical Documents
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications