Soy Protein Isolate is an ideal ingredient for puffed nutrition bars due to its unique physicochemical properties; Super dispersibility enables proteins to quickly disperse in the slurry, eliminating clumping;Low viscosity reduces screw torque by 25-30%, saves energy and reduces consumption, increases melt flowability index by 50%, ensuring stable discharge from the mold head; The glass transition temperature (Tg) is reduced by 8-10 ℃, promoting directional micro-pore expansion during steam flash-off, and empowers the innovation of puffed nutrition bars with soy protein isolate.