Non-GMO Isolated Soybean Protein
Versatile soy protein solutions for nutrition, beverage, and food applications.
Two Soy Protein Solutions
Hydrolyzed Soy Protein (HSP)
Soy protein hydrolysate is a product of soy protein processing, obtained by breaking it down through enzymatic hydrolysis into simpler compounds — peptides and amino acids.
Soy protein hydrolysate is an easily digestible source of plant protein that, thanks to pre-digestion, is more quickly digested and absorbed by the body. Soy protein hydrolysate is widely used in various industries due to its high digestibility and improved flavor. It is used in the production of sports nutrition and beverages, promoting rapid recovery and providing the body with essential amino acids.
Due to its digestibility, comparable to milk proteins, it is a preferred protein source for a multifunctional protein component in sports nutrition.
Soy Protein Isolate (SPI)
Soy protein isolate is a dry powder ingredient derived from soy components. It contains at least 90% protein (in dry matter) and is virtually free of carbohydrates and fat.
Soy isolate contains all the essential amino acids required by the human body and is comparable in quality to animal proteins. It contains 1% fat, is cholesterol-free, and contains no saturated fat. Its use maintains nitrogen balance in the human body over a long period of time.
Soy protein isolate is used in the food industry for texturing and emulsifying, as well as an ingredient in beverages, soups, pastas, and frozen desserts. Due to its digestibility, comparable to milk, beef, and egg proteins, it is a preferred protein source for vegetarians and is used as a multifunctional protein component in sports nutrition.
SHARED FEATURES OF HSP & SPI
From soybean to isolate
Isolated soybean protein obtained by enzymatic hydrolysis is a processed product of the white flakes remaining after oil is extracted from soybeans. The process runs through nine controlled stages:
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1
Extraction #1
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2
Extraction #2 (fiber output)
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3
Sedimentation (molasses output)
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4
Activation (Bromelain CDU 1200)
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5
Modification system (steam)
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6
Vacuum (250mBar)
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7
Drying (Spray Dryer, Nozzle Type)
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8
Glazing & compounding
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9
Packing & storage
Explore the Future of Protein
Discover how innovation in soy protein is helping shape new possibilities in nutrition, food development, and international markets.
Meeting the strictest requirements
Produced to a minimum 90.6% protein content, this soy protein hydrolysate (HSP) meets the quality requirements for sports nutrition and beverage applications. The full technical specification sheet is available on request.
| SPECIFICATION (PER 100G) | AS PUBLISHED |
|---|---|
| Protein (%, dry basis) | 90.6 |
| Moisture (gr) | 5.5 |
| Fat (%) | 0.5 – 1.0 |
| Saturated fats (gr) | 0.04 |
| Calories (kcal) | 370 |
| Calories from Fat (kcal) | 4.5 |
| Calories from Carbohydrate (kcal) | 22.5 |
| Calories from Protein (kcal) | 343 |
| Ash (gr) | 4.2 |
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