Soy Protein Isolate (SPI) is a high-purity plant protein produced from low-temperature dehydrated soybean meal through a physical and chemical separation process to remove impurities. The protein content (dry basis) is not less than 90%, making it a core variety in the plant protein field that combines high purity, complete nutrition, and wide applicability.

The core production process is "alkali extraction and acid sedimentation". It is made into powder form through steps such as alkaline extraction, isoelectric point precipitation, washing, and drying, which can retain the natural characteristics of the protein to the greatest extent. High-quality products must meet the indicators of fat ≤ 1%, moisture ≤ 7.0%, and nitrogen solubility index 85% - 95%, and the hygiene and safety standards are extremely strict.

As a complete protein for plants, SPI amino acids are in line with human nutritional needs. It contains 9 essential amino acids, with a digestion and utilization rate of 93%-97%. Moreover, it is low in fat and cholesterol, and can make up for the nutritional shortcomings of cereal proteins.