Isolated Soy Protein (ISP): Functional Properties, Applications, and Importance in the Modern Food Industry
- Sanita
- 2 days ago
- 4 min read
Isolated Soy Protein (ISP)—also known as Soy Protein Isolate—is a highly refined form of soy protein containing at least 90% protein (dry basis). Due to its exceptional functional properties, neutral flavour, high nutritional value, and versatility, ISP is one of the most widely used plant proteins in both traditional and emerging food categories.
From meat processing and dairy replacements to bakery, beverages, and health nutrition, ISP delivers superior water-binding, emulsification, gelation, and texture-enhancing functionality.
Table of Content
What Is Isolated Soy Protein (ISP)?
Isolated Soy Protein is produced from defatted soybean meal through extraction, filtration, and drying processes that increase protein concentration while removing most carbohydrates and fats.
Key Characteristics
Appearance: Cream or light beige powder
Protein Content: ≥ 90% (dry basis)
Solubility: Excellent, forms stable emulsions
Flavour: Neutral to mild beany (depending on grade)
Functional Roles: Water binding, emulsifying, gelling, foaming, stabilizing
Nutritional Profile: Complete protein containing all essential amino acids
It is a staple ingredient for improving yield, texture, and nutrition in a wide range of food systems.
What are the benefits of Isolated Soy Protein (ISP) for the Food Industry?
Excellent Water-Binding Capacity
ISP can absorb 4–6 times its weight in water.
This results in:
Improved moisture retention
Increased product yield
Enhanced juiciness in processed meats
Reduction of cooking loss
This makes it highly valuable in sausages, hams, poultry products, and plant-based meats.
Strong Emulsifying Properties
ISP stabilises fat and water systems, creating fine, stable emulsions.
Benefits include:
Improved fat retention
Better mouthfeel and texture
Reduced separation during cooking
Consistent, uniform product structure
Used extensively in meat emulsions, canned foods, and creamy products.
Gel Formation and Textural Enhancement
Upon heating, ISP creates a strong and elastic protein gel, contributing to:
Firmness and bite in meat products
Structural integrity in plant-based meats
Improved sliceability
Enhanced cohesiveness
This functional gelation is key for processed meats and alternative protein products.
Foaming and Aeration
Some ISP grades have strong foaming properties, useful for:
Bakery products
Confectionery
Whipped desserts
Nutritional Enrichment
ISP provides:
All essential amino acids
High digestibility
Low fat and carbohydrate content
Because of this, it is widely used in:
Sports nutrition
Weight-control foods
Meal replacement products
Major Applications in the Food Industry
Meat and Poultry Processing
ISP is one of the most important ingredients in:
Sausages and hot dogs
Luncheon meats
Ham and bologna
Chicken nuggets and patties
Marinated poultry
Canned meats
Functions include:
Increasing yield
Improving binding
Enhancing texture
Stabilising fat and water
Plant-Based and Alternative Proteins
Driven by global demand, ISP is used in:
Plant-based burgers
Vegan sausages
Meat analogues
Textured vegetable proteins (TVP hydration systems)
It helps provide meat-like texture, bite, and juiciness.
Dairy Alternatives
ISP replaces dairy proteins in:
Soy milk and plant-based beverages
Yogurt alternatives
Cheese analogues
Creamers
It helps achieve smooth texture, stability, and protein enrichment.
Bakery Industry
Used in:
Bread and pastries
High-protein baked goods
Cakes and snacks
Benefits include:
Improved dough strength
Moisture retention
Enhanced texture
Protein fortification
Beverages and Nutrition Products
ISP is widely used in:
Protein shakes
Instant beverage powders
Sports drinks
Meal replacement formulas
Attributes:
High solubility
Smooth mouthfeel
High protein density
Confectionery and Other Foods
ISP is used to:
Stabilise fillings
Enhance chewiness in candies
Improve texture in noodles
Increase viscosity in sauces and soups
Product Presentation and Commercial Forms
Isolated Soy Protein is available in several functional types to match specific applications:
Spray-Dried Protein Isolate (Neutral Flavour)
Most common form
Excellent solubility
Suitable for beverages, bakery, and nutrition products
Gel-Type ISP
High gel strength
Used in processed meats and plant-based meats
Emulsion-Type ISP
Strong emulsifying properties
Ideal for sausages, luncheon meat, and canned foods
Instantised / Agglomerated ISP
Better dispersibility
Dissolves quickly in cold water
Used in beverages and sports nutrition
High-Dispersibility ISP for Dairy Alternatives
Improves creaminess and stability
Quality Standards/Packaging
Typically sold in:
20–25 kg kraft bags
Multi-layer moisture-proof paper bags
Bulk packaging upon request
Quality Standards
Usually compliant with:
FCC
ISO / HACCP
Halal & Kosher
Non-GMO / GMO options available
Handling and Storage Recommendations
Store in a cool, dry environment
Avoid humidity (ISP is moisture-sensitive)
Keep sealed to maintain functional properties
Rotate inventory (first-in, first-out)
Market Trends and Industry Insights
Demand for ISP continues to increase due to:
Growth of plant-based protein markets
Rising global meat processing production
Consumer preference for high-protein foods
Expansion of sports nutrition and functional beverages
Clean-label formulations using plant proteins
Soy protein remains one of the most cost-effective and functional plant proteins available, outperforming many alternatives in emulsification, gelation, and water binding.
Conclusion
Isolated Soy Protein (ISP) is a highly functional, versatile, and nutritionally rich ingredient widely used across the food industry. Its exceptional water-binding, emulsifying, and gelling properties make it essential for meat processing, dairy alternatives, bakery, beverages, and plant-based foods.
With superior performance, affordability, and clean nutritional value, ISP continues to be a leading ingredient in both traditional and emerging food segments around the world.
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