Soy Protein Isolates


The soybean (Glycine max) is a species of legume family native to East Asia. It has more than 8000 years of cultivation history in China. It is one of the most important crop of the world. Today, it is cultivated world wide, with Unites States and Brizal as the two main producers.


Soy protein isolate is purified form of soy protein with a minimum protein content of 90% on a dried basis. It is made from defatted soy flour which has had most of the nonprotein components, fats and carbohydrates removed. Because of this, it has a neutral flavor.

Our soy protein isolates is isolated from Non-GMO soybean. It is a yellowish free flowing powder that comes in various specialty characteristics that can be used in baked food, meat, frozen food, beverage and pasta. It contains less than 1% lecithin.  


Soy protein isolates are mainly used to improve the texture of meat products, but are also used to increase protein content, to enhance moisture retention, and as an emulsifier to enhance water binding and gel properties.

Food group that use soy protein ioslates:
ausage, Luncheon meat, ham, meat balls, fish balls.
Vegetarian foods.
Bakery foods.
Quick-frozen foods and
Pet foods