Introduction

Soy isolate is what is left when all the sugars, fibers, and other natural vitamins and minerals are removed from soybeans, and is actually just soy protein instead. Made through a process called acid washing, soybeans are soaked in acid or alcohol to remove sugar and dietary fiber. Then, what remains is dehydrated, which ultimately creates a dry powder. The end result of this process is an incredibly protein-rich product that is cholesterol-free and contains very little carbohydrate or fat. Compared to other soy products, soy protein has a very neutral taste. Since most of the carbohydrates are removed, consuming soy protein isolate does not cause bloating. Meat is a very nutritious substance, rich in vitamins and minerals such as calcium, phosphorus, iron, and low in fat and cholesterol. Since soy protein isolate can partially replace animal protein, it is currently the most widely used in meat processing. Adding soy protein isolate in meat products can not only increase the protein content, but also make meat nutrition more comprehensive and rational by improving the protein ratio. The use of gelatin and the consistency of soy protein isolate can improve the structure of meat, increase its strength and taste, and increase its shelf life. It can also use emulsion and water absorption and prevent the deposition of fat and water by combining it with fat and water and reduce the loss of the cooking process of meat products.