Soy Protein Isolate is the major proteinaceous fraction of soybeans prepared from dehulled soybeans by removing the majority of non-protein components and must contain not less than 90% protein on a moisture-free basis.

Meat Products: In emulsion type sausages, such as frankfurters and bologna, ISP and proteinates are used for their moisture and fat binding properties and as emulsion stabilizers. Typical usage levels are 1% to 4% on a prehydrated basis. The use of ISP in these products permits reducing the proportion of expensive meat in the formulation, without reducing the protein content or sacrificing eating quality.

Seafood Products: The most important of application in this category is the use of ISP in fish sausage and surimi based restructured fish products in Japan. Surimi is extensively washed, minced fish flesh.

 

Cereal Products: ISP is sometimes used instead of, or in combination with isolates and soy flour, in the formulation of milk replacer mixtures in bakery products. ISP has been used for protein fortification of pasta and specialty bread. In these applications, the high protein content and blandness of ISP are clear advantages.

 

 

Infant Formulas: Infant formulas where milk solids have been replaced by soy products are well established commercial products. ISP is the preferred soy ingredient, because of its blandness, absence of flatus-producing sugars and negligible fibre content.The principal market for these products are lactose-intolerant babies. However, soy protein based dietetic formulas are finding increasing use in geriatric and post-operative feeding as well as in weight reduction programs.