Soy protein isolated is a highly refined or purified form of soy
protein with a minimum protein content of *0% on a moisture-free
basis.
It is made from defatted soy flour which has had most of the
nonprotein components, fats and carbohydrates removed. Because of
this, it has a neutral flavor and will cause less flatulence due to
bacterial fermentation.
Soy isolates are mainly used to improve the texture of meat
products, but are also used to increase protein content, to enhance
moisture retention, and are used as an emulsifier.
