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Soy Protein Isolate
- Origin
- : China
- CAS Number
- : 9010-10-0
- HS Code
- : 3504.00.91
Basic Info
- IUPAC Name
- : soy protein isolate
- Molecular Formula
- : Soy protein isolate
- Synonyms & Trade Names
- : SPI; Soy protein isolate; Isolated soy protein; ISP
- Purity / Assay (%)
- : 90% protein min (dry basis)
- Grade / Quality Level
- : Food Grade
- Physical Form
- : Solid
- Concentration
- : Pure substance
- Appearance / Color
- : White to off-white solid
- Odor
- : Slight beany
- Solubility in Water
- : Partially soluble (neutral pH)
- UN Number
- : Not applicable
- H-Statements
- : None
- P-Statements
- : P260
- REACH Status
- : Registered
- Drug Precursor Status
- : Non-precursor
- Storage Class (GHS)
- : 13
- Storage Conditions
- : Cool, dry; sealed; allergen
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Brief Overview
Soy protein isolate is made from soy meal with moisture, fats and carbohydrates removed. Its protein content is 90%, the highest among all other soy products like textured soy flour and soy concentrate. Due to the low fats and carbohydrate content, the taste of soy protein isolate is milder and more neutral than the normal soy flour. It is widely consumed and utilised in the food industry as it caters to people who are lactose intolerant and is gluten-free. Besides possessing the health benefits offered by all soy products, it also reduces flatulence, a common symptom of consuming other soy products.
Manufacturing Process
Soybeans are first grinded into powder to form soy flour. After which, it is dehydrated at pH 9 and below. In doing so, the insoluble solids are also removed. The supernatant liquid is then acidified to pH 4-5. Protein curd is then precipitated and separated by centrifuging the supernatant liquid. The curd is then neutralised with alkali before drying to form soy protein isolate. Soy protein isolate can also be lecithinated to increase its nutritional value.