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 absorb water and by combining with fat and water, it prevents fat and water deposition and reduces the loss of the cooking process of meat products. It is applicable
Can be used by men and women
Suitable for vegetarians and those who are allergic to dairy proteins.
Helps muscle and muscle growth
Increases growth hormone levels
Suitable for muscle recovery
Prevents osteoporosis
Reduces blood cholesterol
helping to burn fat
preventing hormone-related cancers such as breast cancer and prostate cancer