Isolated soy protein, extrusion grade (soluble ISP, very low viscosity) is a 90% protein soy isolate developed for two jobs that a standard isolate does poorly: running at high inclusion through an extrusion line, and carrying a high protein load in a bar or beverage without turning the mix into a paste. It is a light yellow, bland powder, 95% through 100 mesh, pH 6.5-7.5, ash 6% maximum – and it is non-GMO, purely vegetable in origin, with no animal derivatives, produced under an identity-preserved chain certified to IP, ISO, BRC, HALAL, KOSHER and HACCP.
Specifications: composition
| Parameter | Specification | Note |
|---|---|---|
| Protein (N x 6.25) | 90.0% min | basis stated on the certificate; see the basis arithmetic below |
| Ash | 6.0% max | indicates a low mineral load from neutralisation salts |
| Moisture | 7.0% max | low moisture is what keeps the dispersion stable |
| pH (dispersion) | 6.5 – 7.5 | near neutral; no acid taste carry-over |
| Appearance | Light yellow powder | – |
| Odour | Bland | low beany note, important in bars and beverages |
| Particle size | 95% min through 100 mesh | about 150 micrometre; disperses without lumping |
Specifications: microbiology
| Parameter | Limit |
|---|---|
| Total plate count | 20,000 cfu/g max |
| E. coli | Negative |
| Salmonella (per 25 g) | Negative |
| Staphylococci | Negative |
| Mould and yeast | 100 cfu/g max |
The plate count limit is the one to read with your process in mind. At 20,000 cfu/g this grade assumes the product will go through extrusion, baking, or another lethality or hurdle step. If you intend to use it in a ready-to-eat, uncooked application, tell us before ordering: the meat-type grade carries a tighter statistical sampling plan (n=5, c=2, m=5,000, M=10,000 cfu/g), and a lower-count grade can be quoted against a specific requirement.
The 90% figure: which basis are you buying?
Protein content can be quoted on an as-is or a dry basis, and for a 90% isolate the difference is larger than most buyers expect:
| If the 90% is… | Calculation | Result |
|---|---|---|
| As-is, at 7% moisture | 90 / (1 – 0.07) | 96.8% dry basis |
| Dry basis, at 7% moisture | 90 x (1 – 0.07) | 83.7% as-is |
| Difference | – | about 13% of the protein in a tonne |
For this grade we supply to a declared protein figure with the basis written on the certificate of analysis. Two rules protect the buyer: state the basis in the purchase specification, and compare competing quotations on the same basis. A supplier who quotes a dry-basis figure against a competitor’s as-is figure is quoting a product that looks 6 percentage points better than it is.
The nitrogen factor is worth knowing for analytical work: crude protein at 90% corresponds to nitrogen of 90 / 6.25 = 14.4%. A Kjeldahl result of 13.8% N is 86.3% crude protein, not 90% – a useful sanity check when a certificate looks too good.
Why “very low viscosity” is a functional specification
A standard soy isolate dispersed at 12-15% solids forms a thick, thixotropic slurry: fine for a meat emulsion, fatal for an extrusion barrel or a protein bar mixer. The viscosity of an ISP dispersion is governed by protein concentration, pH, ionic strength and the degree of aggregation left over from the manufacturing process, and this grade is made to sit at the low end of that range.
Three practical outcomes:
- Extrusion. A low-viscosity melt lets you push protein inclusion higher before the extruder torque limit or the die pressure limit is reached, so the same machine can make a higher-protein crisp, cereal or meat analogue piece.
- Bars. A less viscous protein phase mixes with syrups and binders without climbing the mixer wall, and the bar firms up by binder crystallisation rather than by protein aggregation, which gives a cleaner texture over shelf life.
- Beverages and liquid systems. Lower viscosity means higher protein per serving without a sediment layer or an unacceptably thick mouthfeel.
The trade-off is that the same low-viscosity character means weaker gelation. If you need a firm, sliceable gel or a high water-holding capacity in a cooked emulsion, this is the wrong grade – see Extrusion Grade vs Meat Type for the comparison, and the meat-type product page for the alternative.
Certification and origin
| Document | What it means at the purchasing desk |
|---|---|
| IP (Identity Preserved) | the non-GMO chain is physically segregated from field to finished lot, with documentation – not a “non-GMO by testing” claim |
| ISO | management system; the basis for a consistent specification lot to lot |
| BRC | a global food safety standard recognised by most retail and brand-owner audit programmes |
| HALAL / KOSHER | required for those markets; also a useful proxy for the absence of animal processing aids |
| HACCP | hazard analysis in place; the certificate you attach when a customer audits you |
The material is purely vegetable in origin with no animal derivatives, which is what makes the HALAL and KOSHER declarations straightforward and what vegan and vegetarian claims rest on.
Applications
- Extruded high-protein products: protein crisps, puffed snacks, breakfast cereals, meat analogues where a high protein load has to pass through a die.
- Protein bars: the protein phase in bar formulations, particularly where a high declared protein figure and a soft bite are both required.
- Powdered and liquid nutritional products: drink mixes, ready-to-drink protein beverages, meal replacements – where low viscosity and bland flavour are decisive.
- Bakery and pasta fortification: added at moderate levels where dough rheology must stay workable.
Storage, packaging and handling
Store in a closed container below 25 degC, dry, away from strong odours and direct sunlight. The powder is hygroscopic and will lump on repeated opening in a humid room; bag-in-box or a foil-lined bag with an inner liner is preferred for partial use. Standard packaging is 20 or 25 kg net in multiwall paper bags with a food-grade polyethylene liner; bulk bags and nitrogen-flushed packs are available. Typical shelf life is 12 to 24 months unopened under the stated conditions, and a retest rather than an assumption is the right approach once a bag has been opened.
Frequently asked questions
What is the difference between this and the meat-type grade? Protein content is similar; functionality is opposite. This grade is low viscosity for high-inclusion extrusion and bars. The meat-type grade is high water- and fat-binding for emulsions in ham, sausage and meat analogues. See the comparison article for the selection logic.
Is it non-GMO? Yes, and it is identity preserved: the chain is segregated and documented rather than claimed on the basis of a finished-product test. Certificates are supplied with each lot.
Does it contain allergens? Soy is a declared allergen in the EU and the United States and must be declared on the finished label. The material contains no animal derivatives, but it is not suitable for a soy-free claim.
Can you supply other grades? Yes – we also supply meat-type ISP, 90% soy crisp and other soy protein grades for beverage, bakery and meat-analogue applications. Send the finished-product specification and we will quote the grade that fits.
Regulatory note
This is a food ingredient. PolyBlueChem makes no health, nutrition or therapeutic claims for it, and label claims are the responsibility of the brand owner in the destination market. Novel food, infant formula and medical nutrition applications require their own regulatory assessment; ask us for the documentation package your registration will need.
For the chemistry, dispersion behaviour and application detail, read Isolated Soy Protein: Grades, Dispersion and Application Fit. The grade comparison is in Extrusion Grade vs Meat Type.
Contact PolyBlueChem at polybluechem@163.com for samples, certificates or a specification written against your process.
