Soy Protein Isolate Powder

Soybean protein isolate powder (SPI) is a complete protein food additive produced from low-temperature desolventized soybean meal. Soybean protein isolate is obtained by removing fat and carbohydrates from soybeans, and its protein content exceeds 90%. Other soy proteins include soy textured protein and soy protein concentrate.
Soybean protein isolate is an important plant protein product, rich in a variety of nutrients required by the human body, and some amino acids exceed the standards recommended by FAO/WHO, with excellent functional properties. It does not contain cholesterol and is one of the few plant proteins that can replace animal protein.
Its utilization rate can reach 93% to 97%.

1. Increase calcium
Soy protein isolate can prevent urinary calcium loss, promote bone health, and reduce the chance of osteoporosis.
2. Low fat, 0 cholesterol
Soy protein isolate does not contain purine, cholesterol, or fat. Studies have shown that taking 25g of soy protein isolate daily can effectively reduce the levels of total cholesterol and low-density lipoprotein cholesterol in human blood.
3. Plant protein is as effective as whey protein in building muscle.
4. Research shows that daily consumption of 40g (containing 68mg of isoflavones) soy protein isolate can significantly improve women's menopausal symptoms such as hot flashes and night sweats.

1. Dietary supplements:
It is often used as the main nutrient in protein powders and protein bars to increase protein intake.
2. Food:
It is used in food processing due to its superior functional properties such as emulsification, water absorption and gelling. Soy protein isolate is used in a variety of foods, including meat substitutes, dairy substitutes, baked goods and snacks to increase their protein content.

Advantages of soy protein isolate in baked goods:

(1). Emulsification  (2). Hydration  (3). Oil absorption  (4). Gelation  (5). Foaming  (6). Film formation.

3. Dairy drinks.

4. Soy protein isolate as feed raw material.

Reference

[1]. Jambrak A R,Lelas V,Mason T J,et al. Physical properties of ultrasound treated soy proteins[J]. Journal of Food Engineering,2009,93(4): 386-393.