SPISoy Protein Isolate

I. Basic Overview

Soy protein isolate is a high-purity plant protein powder obtained by purifying and removing fibers, polysaccharides and oils from low-temperature defatted soybean meal (the residue after soybean oil extraction).
Core indicators:  protein ≥90.0% (dry basis, N×6.25)
Regulation positioning:  ordinary food raw materials, not new resource foods ; At the same time, it is included in the “Directory of Health Food Raw Materials” and can be declared for the function of health food that enhances immunity

Ii. Complete Production Process (Mainstream: Alkali dissolution – acid precipitation Method)

Low-temperature defatted soybean meal → Add water to make slurry + dilute alkali to dissolve protein (pH≈9) → Centrifuge to remove soybean residue fibers → Add edible acid to adjust pH to 4.2-4.5 (isoelectric point of protein, protein precipitates) → Centrifuge to separate protein emulsion → Wash with water for desalination → neutralize to neutral → sterilize → spray dry → finished powder

Iii. Sensory Indicators (Standards for the Catalogue of Raw Materials for Health Food)

1：Color: White to light yellow powder
2. Smell and taste: The unique smell of soybeans, No beany fishy or rancid smell
3. Condition: Dry and uniform powder, free of lumps and visible impurities to the naked eye

V. Nutritional Characteristics
1.  Complete Protein (high-quality complete protein) : Contains all 9 essential amino acids for the human body; The amino acid pattern is excellent, with a digestion and absorption rate of up to 93-97%, and it can replace animal protein
2.  Zero cholesterol, extremely low fat **, fat content < 1%, suitable for people who need to control their blood lipids
3.  The production process removes most of the bloating factors (raffinose, stachyose), making it less likely to cause bloating compared to raw soybeans
4. It contains active ingredients such as natural soy isoflavones and phytosterols
5. It has a lower purine content than red meat and is suitable for people who need a low-purine diet to consume in moderation

Vi. Five Major Industrial Functional Characteristics (Core Value of Food Processing) Douyin Encyclopedia
1. Gelation  : Forms an elastic gel after heating. Meatballs, sausages and vegetarian meat enhance the springy and crispy texture, and lock in water and oil
2. Emulsifying property  : Stabilizes oil-water systems; It is used in milk drinks, ice cream and sauces to prevent the separation of oil and water
3.  Water retention : Locks in moisture, reducing water loss during cooking and increasing the yield of meat products
4.  Oil Absorption  : Adsorbs oil, reduces the oiliness of fried foods, and lowers the greasiness of the products
5. Foaming property  : Bubbles can be produced when stirred; Used in cakes and milkshakes to enhance the fluffy texture

Vii. Main Application Industries
1.  Meat products : Sausages, meatballs, luncheon meat, prepared pork chops, with an addition amount of 2-5%
2. Plant-based vegetarianism : Vegetarian meat, plant-based steaks, and meat imitation products that simulate the taste of meat
3. Nutritional meal replacements, protein powder, solid beverages, plant-based milk
4.  Baking, frozen foods, ice cream  : Emulsification, anti-aging, and texture improvement
5. Health Food : Formula raw materials for enhancing immunity

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