Low-temperature defatted Plant based soy protein powder is produced from low-temperature edible soybean meal as the main raw material through selection and grinding. It has a protein content of more than 50% and exhibits obvious functional properties including water retention, hydrophilicity, cohesiveness, foaming capacity and emulsification.

It can be widely used in fish products, flour products, meat products, dairy products and confectionery, improving the edible quality and mouthfeel of food, while reducing production costs and extending preservation time and shelf life.

As a quality-improving emulsifier, it features unique emulsifying properties, stability, water retention, oil retention and cohesiveness. Meanwhile, it can fortify and enhance the nutritional value of food. The hydrophilic and hydrophobic groups formed by Plant based soy protein powder create a stable, uniform dispersion system for water and oil in emulsions, preventing the coalescence of oil and water droplets and the exudation of fat or moisture in finished products, thereby improving the taste and texture of products. It keeps the product tissue delicate, moist and sliceable, and boosts its nutritional value.

1.1 Water and Oil Absorption

Protein molecules contain various polar groups. Polar groups tend to bind with water-soluble substances, while non-polar groups readily combine with fat-soluble substances. Therefore, Plant based soy protein powder possesses dual water- and oil-absorbing properties with excellent stability.

1.2 Emulsification

The hydrophilic and lipophilic nature of soy protein determines its emulsifying and stabilizing properties.

1.3 Cohesiveness

Plant based soy protein powder has a high molecular weight, and its strong solubility and adsorption capacity impart cohesiveness, making it suitable for modifying the physical properties of food.

1.4 Solubility and Dispersibility

Some polar moieties in Plant based soy protein powder molecules (e.g., amino and hydroxyl groups) are ionizable. Their polarity and solubility can be altered by adjusting the pH value.

At pH 0.5, about 50% of the protein dissolves;

At pH 2.0, approximately 80% of the protein dissolves;

As pH increases, protein solubility decreases. Within the isoelectric point range of pH 4.0–5.0, protein solubility reaches a minimum of about 10%.

1. Food Additive Field

Application: Used as a food ingredient in meat products, dairy products, baked goods, plant-based foods, etc., to help adjust the texture and nutritional composition of food.
Usage: Generally added at 1%–10% of the finished product mass in food; can be mixed directly or added after hydration. For example, the addition level is about 3%–5% in meat products and 2%–4% in plant-based milk.

2. Industrial Field

Application: Used in feed processing as a protein supplement raw material; can also serve as a filler component for biodegradable materials to help adjust material toughness.
Usage:

Feed Added at 5%–15% of the total feed mass and mixed evenly with other raw materials.

Biomaterials: Blended with polylactic acid, starch, etc., at 10%–30% of the total material mass, then molded via extrusion, injection molding, and other processes.