Soy Protein Isolate

Synonimy: Isolated Soy Protein, ISP, Acid-Washed Soy Protein, Soy Protein 90, Glycine max protein isolate.

Soy protein isolate has become a cornerstone ingredient in the global protein market, driven by the surge in plant-based foods, clinical nutrition, and sports supplements. As formulators look for dairy-free, high-protein alternatives, SPI offers a neutral taste, excellent amino acid profile, and functional versatility that few plant proteins can match. Its demand spans from meat analogs and beverages to infant formula and specialized medical nutrition.

Derived from defatted soybean flakes (Glycine max), soy protein isolate is produced through a series of aqueous extraction and acid precipitation steps that remove carbohydrates and fats, yielding a protein content of 90% or higher on a dry basis. This high purity makes it distinct from soy protein concentrate (70% protein) and soy flour (50% protein), allowing for greater formulation flexibility in low-carb and high-protein applications.

Commercial SPI is typically standardized to ≥90% protein (Kjeldahl, dry basis) with a bland flavor and low microbial load. It is available in various grades, including conventional, non-GMO, and organic, to meet diverse regulatory and consumer demands. Its neutral pH and good dispersibility make it suitable for both dry blends and liquid systems.

Product Overview & Composition

Soy protein isolate is composed primarily of storage proteins, glycinin (11S) and β-conglycinin (7S), which account for about 80% of the total protein. These globular proteins contribute to the isolate’s gelling, emulsifying, and water-binding properties. The remaining fraction includes minor albumins, minerals, and residual carbohydrates, all at very low levels.

The amino acid profile of SPI is well-balanced, providing all essential amino acids, with particularly high levels of lysine, leucine, and arginine. This makes it a complete protein source, comparable to animal proteins in digestibility (PDCAAS of 1.0). The low fat and carbohydrate content also makes it ideal for ketogenic and diabetic formulations.

Key Applications

• Meat and dairy alternatives: Used as a primary protein source in plant-based burgers, sausages, and cheese analogs, providing texture and protein fortification.
• Odżywianie sportowców: Blended into protein powders, bars, and ready-to-drink shakes for muscle recovery and growth.
• Clinical nutrition: Incorporated into enteral and oral nutritional supplements for patients with specific dietary needs.
• Beverages: Added to fortified juices, smoothies, and meal replacements for protein enrichment without chalkiness.
• Bakery and snacks: Enhances protein content in breads, cookies, and extruded snacks, improving nutritional profile.
• Infant formula: Used in soy-based formulas for infants with milk protein allergy or lactose intolerance.

Quality & Standards

Packaging & Supply

• Opakowanie: 25 kg multi-wall paper bags with inner polyethylene liner, or as per customer request.
• MOQ: 1,000 kg (flexible for trial orders).
• Czas realizacji: 3–5 dni roboczych (towary dostępne w magazynie)
• Dokumentacja: COA, MSDS, TDS, nutritional analysis, and allergen statement available upon request.

Zapytanie ofertowe

• LyvBio Sp. z o.o. — E-mail: info@lyvbio.com