Isolates are the most highly refined soy protein products commercially available.
They represent the major protein fraction of the soybean. Soy isolates are prepared from dehulled and defatted soybeans by removing most of the non-protein components. They contain > 90% protein (N X 6.25)on a moisture-free basis.

Isolates may also be lecithinated to improve dispersibility and to reduce dusting. Both gelling and non-gelling varieties are available, as well as varying grades of viscosity.

The protein is extracted from unheated defatted soybean flakes with water or mild alkali in a pH range of 8-9, followed by centrifuging to remvoe insoluble fibrous residue; adjusting resulting extract to pH 4.5 where most of the protein precipitates as a curd; separating curd by centrifugation from the soluble oligosaccharides, followed by multiple washings, and then spray- drying to yield an "Isoelectric" isolate. More commonly, the isolate is neutralized (Na or K proteinates) to make it more soluble and functional. About one third of starting flake weight is recovered in the form of an isolate.

Application: Bakery products (Milk products, Bread, rolls, Cakes,cake mixtures, Cookies, biscuits, crackers, pancakes,sweet pastry, snacks, Doughnuts, Pasta products,etc.);

Breakfast cereals; Dairy-type products(Beverage powders,Cheeses,Coffee whiteners,Frozen desserts,Whipped toppings, Infant formulas,Milk replacers for young animals);

Meat food products(Emulsified meat products: Bologna, frankfurters,Miscellaneous sausage,Luncheon loaves,Seafoods; Coarsely ground meat: products,Chili con carne, sloppy joes,Meat balls,Patties,Pizza toppings,School lunch/military,Seafood; Wholle muscle meat: Analogs,Ham,Meat bits (dried),Poultry breast,seafood (surimi),Stews);

Miscellaneous applicantions(Candies, confection, desserts,Dietary items,Asian foods,Pet foods,Soup mixes, gravies).