The role of soy protein isolate in food

Soy protein isolate is a plant protein extracted from soybeans. It is high in purity, rich in nutrition and cholesterol-free. It is one of the few types of plant protein that can replace animal protein.

Soy protein isolate contains various nutrients needed by the human body and can be used as a food additive to make various foods, such as baby food, sports drinks, fast food products, etc.

Why can soy protein isolate be widely used in various food industries?

1. Emulsified fat: Soy protein isolate contains hydrophilic and lipophilic groups, which can effectively absorb water and oil, and reduce the water and oil release of meat products during processing and storage.

2. Improve nutritional value: Soy protein isolate is rich in complete protein and can complement the amino acid composition of meat protein, thereby improving the nutritional value of meat products.

3. Enhance water holding capacity: Soy protein isolate has good water holding capacity, which can make meat products retain more moisture and make them more tender.

4. Improve the yield rate: Adding soy protein isolate to meat products such as ham can shorten the cooking time, reduce food loss and improve product quality.

5. Improve tissue structure: The bonding and gel properties of soy protein isolate help improve the tissue structure of meat products, increase elasticity and hardness, make the product firmer and taste better.

6. Safety: Proper use of soy protein isolate is generally safe for the human body. It can be used to enhance the nutritional value of foods such as milk, and can also be used to make ice cream, bread, etc., to extend the shelf life of food and improve the taste.

Things to note when using and consuming soy protein isolate

1. If a patient has an allergic constitution, he or she may be allergic to soy protein, which may cause symptoms such as skin itching and rash, and in severe cases, asthma may occur.

2. Soy protein isolate is rich in dietary fiber, which can easily increase the burden on the gastrointestinal tract. Therefore, patients with poor gastrointestinal function are not recommended to consume it to avoid symptoms such as abdominal pain and diarrhea.

3. Soy protein isolate is rich in protein, which needs to be metabolized by the kidneys and may increase the burden on the kidneys. Therefore, patients with renal insufficiency are not recommended to consume it to avoid further aggravating renal damage.

4. Soy protein isolate is rich in calcium. If people with osteoporosis consume it in large quantities, it may increase the risk of osteoporosis.