Product Description
Soy Protein Isolate (SPI) is a highly refined plant-based protein ingredient derived from soybeans. It is produced by removing most of the fats and carbohydrates from defatted soy flour, resulting in a product with a high protein concentration. It is commonly supplied as a light-colored powder with a mild characteristic soy flavor.
Soy protein isolate is valued for its nutritional profile and functional properties, including water retention, emulsification, and texture improvement. It is widely used in food manufacturing to increase protein content and improve product consistency.
Soy protein isolate Basic information |
Product Name: | |
Synonyms: | HYDROLYSEDSOYA-BEANPROTEIN;SOYPROTEINISOLATEETHANOLWASHED;TEXTUREDSOYPROTEIN;ISOLATEDSOYPROTEINS;Isolated soya protein;The soybeanprotein isolate;Soy Protein Concentrate/Textured/Isolate;SOY PROTEIN ISOLATE |
CAS: | |
MF: | C13H10N2 |
MW: | 194.2319 |
EINECS: | 232-720-8 |
Product Categories: | |
Mol File: | |
Soy protein isolate Chemical Properties |
Melting point | 140 °C |
density | 1.3 g/cm3 |
refractive index | 1.46 |
form | Light yellow powder |
Major Application | food and beverages |
Cosmetics Ingredients Functions | SURFACTANT - EMULSIFYING |
InChI | InChI=1S/C13H10N2/c14-10-12(11-6-2-1-3-7-11)13-8-4-5-9-15-13/h1-9,12H |
InChIKey | CAXNYFPECZCGFK-UHFFFAOYSA-N |
SMILES | C(#N)C(C1=CC=CC=C1)C1=NC=CC=C1 |
EPA Substance Registry System |
Safety and Storage
Soy protein isolate is generally handled as a dry food ingredient. Avoid excessive dust generation and use suitable ventilation and personal protective equipment during bulk handling. Soy is a recognized food allergen, so appropriate allergen labeling and cross-contact controls are essential.
Store in a cool, dry, and well-ventilated area, away from direct sunlight and moisture. Keep the packaging tightly sealed when not in use. Follow the supplier's product specifications and food safety documentation.
Processed Foods: Used in soups, sauces, snacks, and convenience foods, depending on the grade and formulation requirements.
