Soybean Protein Isolate is the isolate prepared from soybean flour
by extracting the protein and precipitating it to yield a product of
approximately 90% protein. it functions to increase the protein
content in foods, to reduce shrinkage, and to provide structure and
appearance by emulsifying, stabilizing, and binding the fat and
water. it is used in frozen spaghetti and meatballs, whipped top-
pings, and snack foods. it is also termed isolated soy protein and soy
protein isolate.
