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Two points to keep in mind when choosing soy protein
Soy protein can be classified into concentrate, isolate, and peptide depending on the manufacturing method. Thus, even within the same category of soy protein, the characteristics of different products differ greatly, so there are two points to keep in mind to avoid making a mistake when choosing a soy protein.
How to choose (1) Pay attention to the difference in manufacturing methods!
Soy protein can be divided into concentrates (SPC), isolates (SPI), and soy peptides based on the manufacturing method. Concentrate is the simplest manufacturing method and is relatively inexpensive, but tends to be low in protein content (around 70g/100g). Isolate is a slightly more labor-intensive production method, and most soy proteins sold today fall into this category. Protein content is higher (around 90g/100g), but the isoflavone content is lower. Finally, soy peptides are a further breakdown of concentrates into amino acids called ” peptides. Soy peptides are not hard on the gastrointestinal tract and are recommended for people with weak stomachs. However, the price is slightly higher and the protein content is lower than isolate (about 85g/100g).
How to choose ➁100% Soy Protein if you want to stick to plant-based products.
Even if a product is labeled as “soy protein,” it may not be pure soy protein because it may be mixed with casein. These products are intended to keep the body absorbing protein for a longer period of time by taking advantage of the difference in protein absorption speed. Therefore, if you are interested in trying pure soy protein, one criterion for judgment is whether or not the product is labeled as 100 soy protein. The number 100 on the product means that it is made from 100% soybeans. Of course, there are also 100% pure soy protein products that do not list 100, so if the number is not listed as 100, check the ingredients.
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