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Soy Protein Isolate CAS#9010-10-0

Soy Protein Isolate (SPI) is a premium, high-purity plant protein offering exceptional nutritional and functional benefits.

Superior Purity & Nutrition: Protein content ≥90% (dry basis), a complete protein with all 9 essential amino acids (PDCAAS=1.0), lactose-free, cholesterol-free, low in fat & carbs.
Outstanding Functionality: Excellent solubility, emulsification, water/oil binding, and gelation. Enhances texture, juiciness, and yield in meats, plant-based foods, and beverages.
High Digestibility: Advanced processing removes anti-nutrients; digestibility >95%, gentle on the gut.
Clean & Neutral: Neutral flavor, smooth mouthfeel, light-colored powder—ideal for clean-label formulations.
Health & Sustainability: Supports heart health by lowering LDL cholesterol; vegan, non-GMO, and eco-friendly.
Cost-Effective: High protein density boosts nutritional value efficiently across food, beverage, and sports nutrition applications.

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Product Details

Soy protein isolate Basic information

Benifits for Skin

Product Name:	Soy protein isolate
Synonyms:	HYDROLYSEDSOYA-BEANPROTEIN;SOYPROTEINISOLATEETHANOLWASHED;TEXTUREDSOYPROTEIN;ISOLATEDSOYPROTEINS;Isolated soya protein;The soybeanprotein isolate;Soy Protein Concentrate/Textured/Isolate;SOY PROTEIN ISOLATE
CAS:	9010-10-0
MF:	C13H10N2
MW:	194.2319
EINECS:	232-720-8
Product Categories:	starch
Mol File:	9010-10-0.mol

Soy protein isolate Chemical Properties

Melting point	140 °C
density	1.3 g/cm3
refractive index	1.46
form	Light yellow powder
Major Application	food and beverages
Cosmetics Ingredients Functions	SURFACTANT - EMULSIFYING SKIN CONDITIONING HAIR CONDITIONING
InChI	InChI=1S/C13H10N2/c14-10-12(11-6-2-1-3-7-11)13-8-4-5-9-15-13/h1-9,12H
InChIKey	CAXNYFPECZCGFK-UHFFFAOYSA-N
SMILES	C(#N)C(C1=CC=CC=C1)C1=NC=CC=C1
EPA Substance Registry System	Proteins, soybean (9010-10-0)

Safety Information

WGK Germany	WGK 3
TSCA	TSCA listed
Storage Class	11 - Combustible Solids

Product Application of Soy Protein Isolate CAS#9010-10-0

Soy Protein is the protein obtained from soybeans, containing the essential amino acids. The most common forms are soybean flour (approximately 50% protein), soybean concentrate (approximately 70% protein), and soybean protein isolate (approximately 90% protein). It is used in sausages, snack foods, and meat analogs to provide emulsification, binding, moisture control, texture control, and protein fortification. It is also termed soy protein.

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