Name: China Supplier High Quality Best Price Soy Protein Isolated CAS 9010-10-0
Brand: Wuhan Fortuna Chemical Co., Ltd.

Specifications of Soy Protein Isolated CAS 9010-10-0

Product Name	Soy protein isolate
Apperance	Pale yellow powder
EINECS	232-720-8
MF	N/A
Crude Protein	≥90.0%

Parameters of Soy Protein Isolated CAS 9010-10-0

Product parameters
Cas number:	9010-10-0
Appearance:	Light yellow or Milky white powder
Purity:	90%min(Crude protein)
Package details:	20kg/bag;20kg/drum
Brand:	Fortunachem

Soy Protein Isolate (SPI) is the most refined form of soy protein available. It is produced by removing the majority of the non-protein components from defatted soybean meal, resulting in a product that is typically 90-95% protein by weight. This makes it one of the purest plant-based protein sources on the market.

How is it Made?

The production process involves several steps:

Defatting: Soybeans are first cleaned, dehulled, and rolled into flakes. The oil is then extracted from these flakes using hexane or a similar solvent, leaving behind defatted soy flakes.
Solubilization and Extraction: The defatted flakes are mixed with an alkaline water solution. This process dissolves the protein and carbohydrates, separating them from the insoluble fiber.
Precipitation: The protein-rich solution is then separated from the fiber and carbohydrates (soy whey). The pH is lowered to the isoelectric point of soy protein (around 4.5), which causes the protein to precipitate (solidify) out of the solution.
Neutralization and Drying: The precipitated protein curds are washed, then neutralized back to a neutral pH, and finally spray-dried into a fine, creamy-white powder. This final powder is soy protein isolate.

Key Characteristics

High Protein Content: Its extremely high protein concentration is its defining feature.
Neutral Flavor: Compared to less refined soy protein concentrates or flours, SPI has a very mild, neutral flavor, making it easy to incorporate into foods without overpowering them.
Functional Properties: SPI is valued for its functional qualities in food science, including:

Water and Fat Binding: It absorbs water and helps bind fats, improving the moisture and texture of products.
Emulsification: It helps blend fats and water together, preventing separation (crucial for items like protein shakes and dressings).
Gelation: It can form gels, which is useful in meat analogs and various food structures.

Common Applications

Soy protein isolate is a highly versatile ingredient used in a wide array of products:

Sports Nutrition: A key ingredient in protein powders, shakes, bars, and ready-to-drink beverages aimed at athletes and fitness enthusiasts seeking a plant-based protein source.
Meat Alternatives & Analogs: It is the primary protein source in many vegetarian and vegan products like veggie burgers, sausages, and "chicken" nuggets. Its ability to form a meat-like texture and fiber (when extruded) is crucial.
Processed Meats: Used in sausages, luncheon meats, and deli meats to improve texture, retain moisture, and boost protein content cost-effectively.
Baked Goods: Added to breads and cereals to increase their protein nutritional value.
Dairy Alternatives: Found in non-dairy cheeses, yogurts, and infant formulas to provide a protein base.
Nutritional Bars: Used as a protein booster in meal replacement and cereal bars.

Nutritional Profile and Considerations

Nutrition: SPI is a complete protein, meaning it contains all nine essential amino acids that the human body cannot produce on its own. It is also low in fat and carbohydrates.
Digestibility: It is highly digestible, especially when compared to less refined soy products.
Allergen: It contains the major soy allergens and is not suitable for individuals with a soy allergy.
Phytates and Antinutrients: The processing significantly reduces levels of phytates and other antinutrients naturally found in soybeans, which can interfere with mineral absorption.

In summary, soy protein isolate is a highly refined, neutral-flavored, versatile plant protein used to boost the protein content and improve the texture of a vast range of food and beverage products.