Introduction
Isolated soy protein powder plays an important role due to its ability to emulsify, gel, foam and supplement plant protein for the body.
- Emulsification: It has the ability to stabilize emulsions, for example in mayonnaise and salad dressings.
- Gelling: It has the ability to form a gel when heated and is commonly used in meat analogues such as vegetarian sausages.
- Foaming: It has the ability to create foam in products such as whipping cream.
- Plant protein: Soy protein isolated to a purity of >90% is commonly used as a source of added nutrition in products requiring protein for bodybuilders or easily digestible protein for the elderly.
Classification
The most common classification of isolated soy protein powder is based on its protein content.
High protein powder typically contains over 90% protein, while low protein powder contains between 70% to 90% protein.
Applications
Isolated soy protein powder has a wide range of applications in the food industry, such as:
- Meat analogues: ISP powder is commonly used to produce meat analogues, such as vegetarian burgers, sausages, and nuggets.
- Dairy alternatives: ISP powder is used to make dairy alternatives, such as soy milk and cheese, providing a structure and flavor similar to dairy.
- Baked goods: ISP powder can be added to baked goods, such as bread and cakes, to improve their structure.
- Beverages: ISP powder can be used to supplement high-quality protein in beverages, such as sports drinks and weight gain shakes.
- Snacks: ISP powder is used in the production of snacks, such as protein bars and trail mixes.
For more information about INGREDA’s other ingredients and additives, please visit here.
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