Soy protein isolate
Soy protein isolate
Soy protein isolate (pronunciation: /sɔɪ ˈproʊtiːn ˈaɪsəˌleɪt/) is a highly refined or purified form of soy protein with a minimum protein content of 90% on a moisture-free basis. It is made from defatted soybean meal which has had most of the non-protein components, fats and carbohydrates removed. Because of this, it has a neutral flavor and will cause less flatulence due to bacterial fermentation.
Etymology
The term "soy protein isolate" comes from the process of isolation where the protein from the soybean is isolated from the other components. "Soy" is derived from the Dutch word "soja", which in turn comes from the Japanese name for soy sauce, "shōyu". "Protein" is derived from the Greek word "proteios", meaning "primary" or "in the lead". "Isolate" comes from the Latin word "insulatus", meaning "to make into an island", in this context, it means to separate the protein from the rest of the components.
Related terms
- Soy protein concentrate: Soy protein concentrate is about 70% soy protein and is basically defatted soy flour without the water-soluble carbohydrates. It is made by removing part of the carbohydrates (sugars) from dehulled and defatted soybeans.
- Textured soy protein: Textured soy protein (TSP) is a processed food product made from soy protein concentrate, but can also be made from soy flour or isolate.
- Soy lecithin: Soy lecithin is a byproduct of the process of soybean oil extraction. It is used in the food industry as an emulsifier.
- Soybean oil: Soybean oil is a vegetable oil extracted from the seeds of the soybean. It is one of the most widely consumed cooking oils.
External links
- Medical encyclopedia article on Soy protein isolate
- Wikipedia's article - Soy protein isolate
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