Yuwang Isolated Soy Protein is a high-purity, premium plant-based protein extracted from non-GMO identity-preserved soybeans. With a protein content of over 90% (dry basis), our ISP offers exceptional nutritional value and versatile functional properties, including high emulsification, gelation, and water-binding capacity. It is an ideal ingredient for global food and beverage manufacturers looking to enhance texture, boost protein content, and formulate clean-label products. Widely applied in meat products, plant-based meat, dairy alternatives, baked goods and protein drinks. Factory direct supply, available COA and certifications. Contact us for bulk order & free samples.
Emulsified soy protein isolate as a surfactant can solve the problem of oil-water separation in meat products.
Chopping and mixing is a key mechanical process for processing meat products (sausage, ham, pills, etc.): raw meat, ice water, soy protein isolate, salt, etc. are cut and mixed at high speed in the chopping and mixing machine to realize salt dissolving of meat protein, refining and dispersing of fat, and building of protein gel network, and lock water and fat through the gel network to provide the elasticity and toughness required by the product.
The injection type product has good and rapid solubility after special process treatment. It can quickly dissolve in cold water and form a stable lotion. The injection method enables the curing liquid to quickly penetrate into the meat, significantly shortening the curing cycle.
The product is primarily used in meat products, surimi products, flour products, plant-based products, etc. It features white color, good dispersion, and strong gelation.
Vegetarian soy protein isolate is primarily used in high-protein tofu, Plant-based meat. If you are faced with texture defects and a taste that is difficult to match animal meat in production or testing, you can find a suitable solution through Yuwang soy protein isolate.
The product is primarily used in plant-based protein drinks, dual-protein drinks,high- protein meal replacement drinks, sports drinks, and special dietary foods.Yuwang soy protein isolate can significantly increase the protein content in liquidbeverages, meeting consumers' demand for high protein drinks. In addition, it canincrease the richness and smoothness of the beverage without affecting its original flavor.
Solid beverage-grade soy protein isolate is widely used in various applications, including protein powders, meal-replacement shakes, sports drinks, health supplements, infant formula, plant-based protein beverages, and dual-protein drinks. With a protein content of over 90% (dry basis) and a complete amino acid profile, it serves as an ideal non-GMO solution for high-protein beverages, meal replacements, and sports nutrition. Additionally, solid beverage-grade soy protein isolate dissolves rapidly in water, delivers a smooth, grit-free mouthfeel, and is free of the traditional beany flavor.
The product is primarily used in nutrition bars , high-protein foods. It features high density, low water binding. It allows you to experience a perfect energy supplement that boasts a solid high protein content while maintaining a soft, moist texture, moderate chewiness. Additionally, the product does not stick to the packaging.
The product is primarily used in culture media, soy peptides, fermentation products, hydrolyzed protein products, etc. It features high utilization rate.
Soy protein isolate (SPI) has both nutritional and functional advantages when added to bread. Nutritionally, it can increase protein content and compensate for the amino acid limitations of wheat protein. On the functional level, its water retention, emulsification, and film-forming properties can improve the dough's gas retention ability, increase bread volume, delay aging, maintain a soft texture, and extend shelf life. In addition, Yuwang soy protein isolate has good compatibility with raw materials such as flour and oil, is easy to disperse without clumping, and is suitable for the entire process of mixing, fermentation, and baking, with stable batch performance.
In cookies, soy protein isolate is mainly used to increase protein content, absorb and bind fats, and prevent fat from seeping or migrating from the finished product. It also helps to control the spread of dough during baking, improve the toughness of cookie dough, enhance the looseness, and make the internal layers of the finished product more uniform.
