Isolated Soy Protein (ISP) · High-Functionality Protein for Meat, Seafood, Plant-Based & Nutrition

Key characteristics

• Raw material: Defatted soybean meal from selected, quality-controlled soybeans.
• Protein level: typically around 90% protein (on dry basis), depending on grade and specification.
• Form: off-white to light cream powder, designed for rapid hydration and good dispersion in brines, batters and dough systems.
• Functional properties:
  • Gel formation – strong, elastic gels when heated under suitable conditions,
  • Emulsification – stabilises fat–water emulsions in sausages, pâtés and emulsified products,
  • Water- and fat-binding – improves yield, juiciness and sliceability, reducing cooking losses,
  • Texture-building – helps form coherent, resilient matrices in meat and plant-based products.
• Types & functionalities: A range of ISP grades can be selected for injection brines, emulsified products, restructured meats, plant-based analogues or nutrition products, with different hydration, gel and viscosity profiles.
• Nutritional profile:
  • Very high protein content with a complete amino acid profile,
  • Low in fat and carbohydrates, naturally cholesterol-free,
  • Suitable for vegetarian and vegan products when used in appropriate formulations.
• Allergen status: Soy is a major food allergen in many jurisdictions; correct allergen labelling is mandatory.
• Regulatory & labelling:
  • Typically declared as “isolated soy protein” or “soy protein isolate”,
  • Supports protein-related claims when formulation and local regulations permit.

Atlas works with customers to match ISP functionality (gel strength, viscosity, emulsification) to the needs of specific meat, seafood, plant-based and nutrition applications.

Indicative specification points

Specifications can be adapted to each isolated soy protein grade and market. Typical parameters include:

• Protein (N×6.25): usually about 90% (on dry basis), with agreed minimum levels.
• Moisture: controlled to maintain flowability, shelf life and predictable hydration.
• Fat: low, consistent with isolated soy protein production.
• Ash: specified limits in line with functionality and taste expectations.
• Particle size: tailored for fast hydration and homogeneous dispersion in brines and batters.
• Bulk density: agreed range for accurate dosing, conveying and blending.
• Water absorption & gel strength: determined by standard methods to predict yield, firmness and sliceability in target recipes.
• Emulsifying capacity and stability: characterised for use in emulsified meats and fat–water systems.
• pH (in suspension): monitored for consistency and compatibility with meat and plant-based systems.
• Microbiological criteria: aligned with food safety requirements for ingredients used in cooked, ready-to-eat or further processed products.
• Contaminants & heavy metals: controlled in line with international guidelines and customer specifications.

Each batch is supplied with a Certificate of Analysis (COA) and a detailed technical data sheet. Additional documents (GMO status, allergen declarations, dietary suitability, contaminants, origin, Halal/Kosher certificates) can be provided from approved producers for audits and regulatory submissions.

Emulsified, injected & restructured meats

• Emulsified sausages & frankfurters – ISP enhances emulsion stability, gel strength and sliceability, improving cook yield and bite in hot dogs, mortadella, luncheon meats and similar products.
• Injected and tumbled hams & poultry – use in injection brines where ISP helps retain water and build cohesive structure, especially in formed or restructured items.
• Restructured meats (chunks, steaks, logs) – ISP supports binding between meat pieces, enhancing integrity, sliceability and appearance.
• Burgers, nuggets, patties & meatballs – combination of ISP with other ingredients to provide binding, juiciness and shape stability during cooking and reheating.

Seafood products

• Surimi-based products & fish balls – ISP can enhance gel strength and water retention in surimi systems and similar processed seafood items.
• Formed seafood products – used in fish burgers, sticks and portions to improve binding, yield and texture.

Plant-based & hybrid products

• Plant-based meat analogues – ISP is widely used with texturised soy protein (TSP/TVP), soy concentrate, pea protein and fibres to create burgers, nuggets, strips, sausages and deli-style slices.
• Hybrid concepts – partial replacement of meat with ISP and other plant proteins to support flexitarian, sustainability and cost optimisation strategies.
• Plant-based ready meals & fillings – ISP contributes to protein content, structure and freeze–thaw stability in sauces, fillings and prepared dishes.

Bakery, snacks & nutrition

• Nutrition & protein bars – ISP provides a concentrated protein source for high-protein bars, often used in blends with dairy and plant proteins to fine-tune texture and amino acid profile.
• High-protein bakery – selected use in high-protein breads, rolls, pancakes and bakery mixes, where soy is acceptable on the label.
• Breakfast cereals & extruded snacks – ISP can raise protein content in extruded shapes, granola and snacks for better-for-you positioning.

Formulation & process guidance

• Typical dosage ranges (to be optimised in trials):
  • Emulsified meats: often in the range of 1–3% ISP in the finished product,
  • Injection brines: dosage based on brine solids, injection rate and target yield,
  • Plant-based products: ISP level depends on the overall protein system (TSP/TVP, concentrates, pea protein) and desired firmness.
• Hydration & mixing:
  • Pre-hydrating ISP in cold water or brine is typically recommended to develop full functionality,
  • Hydration time, temperature and shear strongly influence viscosity, gel strength and emulsion behaviour.
• Interactions with other ingredients:
  • Performance depends on salt, phosphates, pH and fat level in meat and plant-based systems,
  • ISP works synergistically with starches, fibres and hydrocolloids to build stable matrices.
• Regulatory & labelling considerations:
  • Soy must be clearly declared as an allergen where required by law,
  • Protein-related claims should be validated against local thresholds and calculation rules,
  • Positioning (e.g. “plant-based”, “vegan”, “high protein”, “reduced meat”) must comply with regional regulations and brand policies.

Quality & documentation

• Supplied as food-grade isolated soy protein with agreed specifications for protein content, gel strength, water/fat-binding and impurity limits.
• Each batch is accompanied by a Certificate of Analysis (COA) and a technical data sheet outlining key analytical parameters and test methods.
• Additional documentation can include GMO status, allergen declarations, dietary suitability (vegetarian/vegan), heavy metals and contaminants, pesticide residues, origin and Halal/Kosher certificates, depending on producer and grade.
• Production facilities typically operate under recognised quality and food safety management systems (e.g. HACCP, FSSC/ISO 22000), with further certifications available on request.
• Customers remain responsible for regulatory compliance, allergen labelling, protein and nutrition claims, additive use and marketing statements in each destination market.

Packaging, storage & logistics

• Standard packaging: generally 20–25 kg multi-wall bags or fibre drums with inner liners that protect against moisture, contamination and caking. Alternative pack sizes can be considered for specific supply chains.
• Suitable for full-container or mixed-container loads together with other proteins, plant proteins, stabilisers, phosphates and functional ingredients.
• Store in a cool, dry, well-ventilated place, away from strong odours and direct sunlight to maintain colour, flavour and functional performance.
• Typical shelf life is defined in the product specification and on the COA; customers should verify functionality, sensory profile and microbiological stability in their own processes and shelf-life studies.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export, customs and quality documentation coordinated from Ankara, Türkiye.

To receive a tailored offer, please share your intended applications (sausages, hams, burgers, nuggets, meatballs, restructured meats, seafood, plant-based products, bakery, nutrition bars, etc.), target protein and yield goals, process conditions (chopping, tumbling, injection, cooking, extrusion), annual volume, packaging needs, documentation/ certification requirements (GMO, Halal, Kosher, etc.) and destination markets. Our team will recommend suitable isolated soy protein grades and integrated ingredient concepts.