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Soy Protein Isolate

CAS No.:9010-10-0

Iinstruction :Engilish name:Soy Protein Isolate is a high-purity plant-based protein extracted from non-GMO soybeans through advanced processing techniques. With a protein content exceeding 90%, it is a versatile, sustainable ingredient widely used in food, beverages, and nutraceuticals. Ideal for vegan diets, fitness supplements, and clean-label formulations, SPI delivers unmatched nutritional and functional benefits.

Product Details

Specification

Product Code	Main Properties	Application Details
510	Good emulsification, high gel	Sausage. Meat ball. Processed meat. Blending, etc.
515	High emulsification, good gel	Sausage. Meat ball. Processed meat. Blending, etc.
521	High gel, high emulsification	Sausage. Meat ball. Processed meat. Blending, etc.
551	High gel and emulsification, firm structure	Veggie Hot Dogs, Veggie Sausage, Veggie Burgers, Frozen Prepared Foods, Qianye Tofu
560	High gel and emulsification, firm structure	Veggie Hot Dogs, Veggie Sausage, Veggie Burgers, Frozen Prepared Foods, Qianye Tofu, Fish Ball
575	Readily dispersible, light color, medium viscosity, high and stable gel after heating.	Ground Meat, Ham, Chicken Injection, Blending. etc.
580	Readily dispersible, stable gel after heating	Ground meat. Ham. Ice Poultry Breast Injection, Blending, etc.
581	Readily dispersible, very fine powder, low foaming	Fine needle injection grade. Ground Meat, Ham. Ice Poultry Breast Injection, etc.
Soy Protein Concentrate
600	Stable gel and emulsification	Meat applications, etc.
610	Very low viscosity, no beany flavor, easily dispersible	Canned meat, processed fish filets, Pet Foods, etc.
Soy Fiber
	Very strong water absorbing capacity	Work together with Soy Protein Isolate in all kinds of sausages. Tomato sauce (ketchup). Tuna Can. Blending. etc.

2.Key Features of Soy Protein Isolate

Ultra-High Protein Content: 90-95% protein by dry weight, one of the richest plant-based sources.

Complete Amino Acid Profile: Contains all 9 essential amino acids, including high levels of lysine and glutamine.

Low Fat & Carbohydrate: Virtually free of fats, cholesterol, and sugars.

Neutral Flavor & Color: Easily blends into recipes without altering taste or texture.

3.Reference Specifications

Item	Standard
Moisture (%)	≤7
Protein(dry basis,Nx6.25)%	≥90
Bacterial Content (cfu/g)	≤20000
Fat(%)	≤1.0
PH	6.0-8.0
Particle Size (through 100 mesh)%	≥95%
Ash (%)	≤6.0
Coliform （MPN/100g）	≤30
Color	Cream or light cream
Odor	Light
Salmonella	Not detected
Melamine	Not Detected

4.Functional Properties
Water/Oil Binding: Enhances texture in meat analogues and baked goods.
Emulsification: Stabilizes dressings, sauces, and dairy alternatives. Gelation: Creates firm textures in plant-based meats and desserts.
Foaming: Ideal for protein-enriched beverages and whipped products.

5.Nutritional Value per 100g

Calories: 335 kcal

Protein: 90g

Fat: 0.5g

Carbohydrates: 2g (Fiber: 1g)

Key Minerals: Iron (15mg), Calcium (200mg), Potassium (1200mg)

PDCAAS Score: 1.0 (highest protein quality rating, equal to animal protein).

6.Packing:20kg/bag; 1000kg/pallet

Storage Condition: Store in tightly closed plastic bag and keep in a cool dry area. Keep away from strong direct light.

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