Water Conditioning, Pool
Do you have questions?
We unleash your business potential by maximize the business innovation.
Send EmailSoy Protein Isolate, Isolated Soy Protein, Soya Protein, Soy Isolate, Soy Protein Powder, SPI, ISP, 9010-10-0
Product Name: Soy Protein Isolate (SPI)
CAS Number: 9010-10-0
EINECS Number: 232-720-8
Definition: A high-purity plant protein powder obtained from defatted soybean (Glycine max) meal by removing carbohydrate and fat fractions.
1. PHYSICAL & CHEMICAL PROPERTIES
| Parameter | Value / Range |
|---|---|
| Appearance | Off-white to cream-colored, free-flowing powder |
| Odor | Characteristic, neutral (minimal beany or bitter notes) |
| Protein Content (dry basis, N×6.25) | ≥ 90% |
| Moisture | ≤ 7% |
| Ash | ≤ 5% |
| Fat (Lipids) | ≤ 1% |
| Carbohydrates (Sugars) | ≤ 5% |
| pH (2% solution, 20°C) | 6.8 – 7.2 |
| Solubility (water, 25°C) | Moderate (requires alkaline pH or heat for complete dissolution) |
| Viscosity (10% solution, 25°C) | Low to medium (varies by type) |
| Particle Size | ≥ 95% < 100 µm (passes through 100 mesh screen) |
2. AMINO ACID PROFILE (g/100g protein)
| Essential Amino Acid | Amount | Essential Amino Acid | Amount |
|---|---|---|---|
| Histidine | ~2.5 | Lysine | ~6.0 |
| Isoleucine | ~4.5 | Methionine + Cystine | ~2.5 |
| Leucine | ~7.5 | Phenylalanine + Tyrosine | ~8.0 |
| Threonine | ~3.5 | Valine | ~4.5 |
| Tryptophan | ~1.2 |
Note: PDCAAS (Protein Digestibility-Corrected Amino Acid Score) ≈ 1.0 – equivalent to complete protein.
3. MICROBIOLOGICAL SPECIFICATIONS
| Parameter | Limit |
|---|---|
| Total Aerobic Mesophilic Bacteria | ≤ 10,000 CFU/g |
| Coliforms | ≤ 10 CFU/g |
| E. coli | Negative / 25g |
| Salmonella | Negative / 25g |
| Yeast & Mold | ≤ 100 CFU/g |
| Staphylococcus aureus | Negative / 1g |
4. HEAVY METALS & RESIDUE LIMITS
| Parameter | Limit (ppm / mg/kg) |
|---|---|
| Lead (Pb) | ≤ 0.5 |
| Arsenic (As) | ≤ 0.5 |
| Cadmium (Cd) | ≤ 0.2 |
| Mercury (Hg) | ≤ 0.1 |
| Hexane (solvent residue) | ≤ 20 |
| Pesticides | Below limits (EC 396/2005) |
5. TECHNICAL & FUNCTIONAL PROPERTIES
| Property | Value / Description |
|---|---|
| Water Binding Capacity | ~4 – 5 g water / g protein |
| Fat Binding Capacity | ~2 – 3 g fat / g protein |
| Emulsification Capacity | High |
| Gelation Temperature | ~80 – 90°C |
| Minimum Gelation Concentration | 8 – 10% (w/w) |
| Isoelectric Point (pI) | pH ~4.5 (minimum solubility) |
6. INDUSTRY APPLICATIONS & USAGE RATES
| Application | Usage Rate (by weight) | Function |
|---|---|---|
| Protein powder / shake | 70 – 100% | Primary protein source |
| Meat alternatives (burger, sausage) | 10 – 30% | Binder, texturizer, emulsifier |
| Protein bars | 10 – 25% | Structuring, protein enrichment |
| Infant formula | 5 – 15% | Amino acid support (regulated) |
| Bakery products (bread, biscuits) | 3 – 8% | Protein enrichment, volume increase |
| Dairy alternatives (beverages) | 2 – 5% | Emulsion stability, nutrition |
7. STORAGE & SHELF LIFE
| Condition | Detail |
|---|---|
| Storage Temperature | Cool, dry place (≤ 25°C / 77°F) |
| Relative Humidity | ≤ 65% |
| Packaging | Multi-layer kraft bag with aluminum foil liner or 20-25 kg polyethylene bag |
| Shelf Life | 24 months from production date (in original unopened packaging) |
| Note | After opening, store in airtight container at +4°C (39°F). Avoid moisture and odor absorption. |
8. CERTIFICATIONS & REGULATORY COMPLIANCE
| Regulation / Certification | Status |
|---|---|
| FDA (USA) | GRAS (Generally Recognized as Safe) |
| EFSA (Europe) | Approved as conventional food or novel food |
| Turkish Food Codex | Compliant (limits for plant proteins and infant formula) |
| Halal | Suitable (no pork-derived substances in process) |
| Kosher | Suitable (certified production line required) |
| Non-GMO | Optional (must use certified non-GMO soybeans) |
| Vegan / Vegetarian | Yes |
9. SAFETY & HEALTH WARNINGS
| Topic | Description |
|---|---|
| Allergen | Contains soy. Contraindicated for individuals with soy allergy. |
| Thyroid | High intake (>50g/day) requires medical supervision for hypothyroidism patients. |
| Phytoestrogens | Contains isoflavones (genistein, daidzein). Caution during pregnancy/lactation and with hormone-sensitive cancer history. |
| Mineral Absorption | Phytates may reduce absorption of zinc, iron, and calcium. |
| First Aid | Inhalation may cause irritation (dust mask recommended). For eye contact, rinse thoroughly with water. |
10. TYPICAL USE INSTRUCTIONS (EXAMPLE – PROTEIN SHAKE)
-
Mix 25 – 30 g Soy Protein Isolate (approx. 1 scoop) with 300 – 350 ml water, plant milk, or juice.
-
Shake or blend for 20-30 seconds.
-
For optimal solubility, use liquid temperature 15-25°C (59-77°F) and pH 7-8.
-
Consume post-workout or as a meal replacement.
1. SECTOR COMPATIBILITY TABLE
| Sector / Application | Suitability Level | Application Form | Notes |
|---|---|---|---|
| Food Industry | High | Meat alternatives, protein bars, infant formula, bakery | Essential for vegan/vegetarian products |
| Sports Nutrition | High | Protein powder, shakes, supplements, bars | Ideal for muscle growth and recovery |
| Diet & Functional Foods | High | Low-calorie products, weight management supplements | Satiety effect, cholesterol reduction |
| Infant Formula | Medium (regulated) | Blended with other proteins | Subject to EFSA/FDA limits |
| Animal Feed | Low-Medium | High protein supplement | Concentrate is preferred; isolate is expensive |
| Pharmaceutical / Nutraceutical | Medium | Tablet/capsule formulations | Due to isoflavone and amino acid profile |
| Textile / Biopolymer | Low (R&D only) | Bio-based polymer research | Not yet commercial; laboratory stage |
| Cosmetics | Low | Hair and skin care (hydrolyzed form) | Rare; hydrolyzed wheat protein is preferred |
2. USAGE RATES (Industry Practices)
| Application | Usage Rate (% by weight) | Function |
|---|---|---|
| Protein powder / Shake | 70 – 100% | Primary protein source (alone or blended) |
| Sports / Protein bars | 10 – 25% | Structuring, protein enrichment |
| Meat alternatives (burger, meatball) | 10 – 30% | Binder, texturizer, water retention |
| Sausage, bologna (emulsified meat) | 2 – 8% | Emulsifier, fat binding |
| Infant formula | 5 – 15% | Complete amino acid profile (regulated) |
| Bread, biscuits, crackers | 3 – 8% | Protein enrichment, volume increase |
| Dairy alternatives (beverages) | 2 – 5% | Emulsion stability, nutritional value |
| Pasta, noodles | 3 – 10% | Nutritional enhancement, texture improvement |
| Soups, sauces | 1 – 4% | Thickening, nutritional value |
Note: Rates vary by formulation. Excessive use (>30%) may cause bitter taste and rubbery texture.
3. ALTERNATIVE PRODUCTS (Replacements for Soy Protein Isolate)
| Alternative | Protein Content | Advantages | Disadvantages |
|---|---|---|---|
| Pea Protein Isolate | 80-85% | Non-GMO, low allergenic, good amino acid profile (except lysine) | Lower solubility, earthy taste |
| Wheat Protein (Seitan/Gluten) | 75-80% | Cheap, good texture (meat-like) | Contains gluten (not for celiacs), low lysine |
| Rice Protein Isolate | 80-85% | Hypoallergenic, easy digestion | Low lysine; often blended with pea |
| Hemp Protein | 50-60% | Contains Omega-3/6, good digestibility | Lower protein content, expensive |
| Chickpea Protein | 50-70% | Good taste, non-GMO | Lower purity, expensive |
| Whey Protein (animal-based) | 80-95% | Fast absorption, complete amino acids | Animal source, lactose intolerance |
| Casein (animal-based) | 80-90% | Slow absorption, nighttime use | Animal source, expensive |
| Egg White Protein | 80-85% | Complete protein, good foaming | Animal source, allergenic, expensive |
| Soy Protein Concentrate | 70-80% | Cheaper, better taste (less bitter) | Lower protein, more carbs/fat |
Closest Plant-Based Alternatives:
-
Pea + Rice protein blend → Complete amino acid profile (closest to soy)
-
Pea + Hemp → Good nutritional profile
4. OTHER NAMES (Synonyms)
| Category | Names |
|---|---|
| Turkish | Soya Proteini İzolatı, İzole Soya Proteini, Soya İzolatı |
| English | Soy Protein Isolate (SPI), Isolated Soy Protein, Soy Isolate, Soy Protein Powder |
| Technical / Trade | SPI, ISP, Soybean Protein Isolate, Soy Protein Extract |
| Chemical / Regulatory | CAS 9010-10-0, EINECS 232-720-8, Vegetable Protein Isolate (general category) |
| Hydrolyzed Forms | Hydrolyzed Soy Protein (HSP), Soy Peptide, Soy Protein Hydrolysate |
| Functional Varieties | Water-washed soy isolate, Acid-washed soy isolate, Enzyme-modified soy isolate |
Important: "Soy Protein" is a general term. Isolate refers to the purest form (90%+ protein), while Concentrate refers to the lower purity form (70-80%). They are not interchangeable.
Quick Summary Table
| Topic | Summary |
|---|---|
| Highest compatibility | Food (meat alternatives), sports nutrition, functional foods |
| Typical usage rate | 10-30% (meat alternatives), 70-100% (protein powder) |
| Best plant-based alternative | Pea + Rice protein blend |
| Best animal-based alternative | Whey isolate (lactose-free) |
| Other names | SPI, ISP, Isolated Soy Protein, Supro®, Solae™ |
| CAS number | 9010-10-0 |
