Soybean protein isolates are full-value protein food additives having protein content of more than 90% and are used mainly in food products. About twenty different amino acids are present in soybean protein isolates including all the essential amino acids. It can replace animal protein. Soybean protein isolates can be used in meat products, minced meat ham sausages, emulsified sausages, surimi and other sea foods, quick-frozen prepared products and tumbled products. Soybean proteins are also used in salad dressings, soups, meat analogues, beverage powders, cheeses, non-dairy creamers, frozen desserts, whipped toppings, infant formulae, bread, breakfast cereals, and pastas. Functionally, soybean protein isolates are mainly used to improve the texture of meat products, but are also added to increase protein content, to enhance moisture retention, and as an emulsifier.

Pure soybean protein isolates are also available in pharmacies as a part of nutritional formulations along with other food ingredients.

Soybean protein concentrates are widely used as functional or nutritional ingredients in a wide range of food products, mainly in bakery products, breakfast cereals, and in some meat products. They are used in meat and poultry products to increase water and fat (oil) retention and to improve nutritional values, i.e., to increase the protein content and reduce the fat. Soybean protein concentrates are very digestible and therefore are well-suited for children, pregnant and lactating women and the elderly people. They are also used in milk replacements, pet foods, as well as in some non-food applications.

Increased acceptance of soybean proteins is due to unmatched qualities like good functional properties in food application, high nutritional quality, abundance, availability, and low cost. Various forms of soybean proteins are primarily utilized for their functional effects rather than their nutritional properties.

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