Define uses isolated soybean proteins?
Partially hydrolysed soy proteins possess good foam stabilization properties and can be used as whipping agents in combination with egg albumen or whole eggs in confectionary products and desserts. Isolated soybean protein has been shown to be an effective spray-drying aid in fruit purees. In this application, it can replace maltodextrins, with the advantage of contributing protein to the final product. A nutritious "shake" base was produced by spray-drying ripe banana puree containing up to 20% ISP on dry matter basis. Before we end, a final word on protein isolates. The cost of isolated soybean proteins is five to seven times higher than that of defatted soy flour. On an equal protein weight basis, the cost ratio of these two products is nearly 3:1. The main reasons for the added cost will become evident from the description of the manufacturing methods for ISP.