Soy Protein IsolateSPI 90% Bulk

FDCM's SPI contains ≥90% crude protein on a dry basis (N×6.25, Kjeldahl method) with maximum 7% moisture. The PDCAAS score is 0.99 — the highest possible value, reflecting a complete essential amino acid profile comparable to casein and whey. The DIAAS score typically measures 0.90–0.98 depending on processing conditions.

PDI (Protein Dispersibility Index) measures the percentage of protein that disperses in water under standardised conditions. PDI ≥70 grades are fully dispersible — ideal for RTD beverages, protein shakes and liquid nutritional products. PDI ≤8 grades are sparingly soluble and form firm heat-set gels — essential for extruded meat analogues, fermented protein products and structured applications. Using low-PDI SPI in a beverage will cause visible sedimentation and phase separation. Always specify your application when requesting SPI from FDCM.

Soy flour (~50–55% protein) is simply ground defatted soy flakes with minimal processing. Soy Protein Concentrate (SPC, 65–70% protein) removes water-soluble carbohydrates but retains dietary fibre and most oligosaccharides. Soy Protein Isolate (SPI, ≥90% protein) removes virtually all non-protein compounds via alkali extraction and acid precipitation, yielding the highest protein concentration with significantly reduced raffinose and stachyose content — the oligosaccharides responsible for flatulence in lesser-processed soy ingredients.

Soy protein's isoelectric point (pI) is approximately pH 4.5. At this pH, the protein carries no net charge, causing minimum solubility (as low as 10%) and maximum aggregation. This is why acid-pH beverages (carbonated drinks, fruit juices at pH 3–4.5) require careful stabiliser systems or special SPI grades. For stable dispersions, formulate at pH <3.5 or >6.0. Between pH 4.0–5.5, always run stability trials before scale-up.

Yes. FDCM supplies IP-documented non-GMO SPI with full supply chain traceability documentation including segregation certificates from origin. EU Organic certified SPI (Regulation 2018/848) is available on request — lead times are typically 3–4 weeks longer than standard grades. For non-GMO claims on EU market products, identity-preserved documentation confirming <0.9% adventitious GMO presence is provided in accordance with Regulation (EC) No 1829/2003.

SPI exhibits the highest emulsification capacity among commercially available plant proteins. Its Emulsification Activity Index (EAI) measures 45–65 m²/g at pH 7 — approximately 2× pea protein isolate (20–28 m²/g) and 3× rice protein concentrate (15–22 m²/g). This superiority stems from SPI's high proportion of amphiphilic β-conglycinin (7S fraction), which rapidly adsorbs at oil-water interfaces. For mayonnaise-style emulsions, dressings and coffee creamers, SPI at 0.5–2% effectively replaces egg yolk lecithin functionality.

Store SPI at ≤25°C in dry conditions (RH ≤65%) in sealed original bags. Original 20 kg multi-layer kraft paper bags with PE inner liner provide adequate moisture barrier for 24 months from production date. Key degradation pathways: lipid oxidation (despite low fat content, trace unsaturated fatty acids oxidise and cause off-flavours), protein aggregation from humidity exposure, and loss of functional properties (particularly dispersibility) from heat. Once a bag is opened, seal tightly and use within 30 days.

Soy is listed as a major allergen under EU Food Information Regulation 1169/2011, Annex II. All products containing SPI must declare 'soya' with emphasis (bold, italics or underline) in the ingredient list. There is no minimum threshold — even trace amounts require declaration. Important: this applies regardless of non-GMO or organic status. The only soy-derived ingredient exempt from allergen labelling is fully refined soy oil/fat (due to minimal protein content). Non-GMO labelling and allergen declaration are completely separate requirements.

SPI contains two major storage protein fractions. β-conglycinin (7S, ~35–40% of total protein) is a trimeric glycoprotein (MW 150–200 kDa) primarily responsible for emulsification, foam formation and solubility. Glycinin (11S, ~35–40%) is a hexameric protein (MW 300–380 kDa) with inter- and intra-molecular disulfide bonds, primarily responsible for gelation, film formation and heat-induced aggregation. The 7S/11S ratio varies by soybean variety and processing temperature — high-11S SPI (preferred for meat analogues) has a 7S/11S ratio of ~0.5:1, while standard SPI is typically ~1:1.

SPI/WPC blends are one of the most cost-effective strategies in sport nutrition formulation, combining whey's fast leucine delivery with SPI's sustained amino acid release. The most researched ratio is 30% SPI + 70% WPC 80. Whey protein peaks in plasma leucine at 60–90 minutes post-ingestion, while SPI extends elevation to 3–5 hours — a profile similar to, though not as pronounced as, casein. For night-time recovery products, increase SPI to 50–70%. For acute post-workout use, keep SPI ≤30% to preserve the leucine spike critical for mTORC1 activation.

The Maillard reaction between SPI's lysine ε-amino groups and reducing sugars (glucose, fructose, maltose) begins above ~50°C and accelerates significantly above 120°C. In practical terms: spray drying at high inlet temperatures (>200°C), extrusion, retort sterilisation and baking all carry browning risk. Available lysine loss of 5–25% has been documented in severe heat processing. To minimise: separate SPI addition from reducing sugars where possible, control spray-dry inlet temperature to ≤180°C, use non-reducing sweeteners (sucrose, steviol glycosides) in SPI-containing products, and avoid alkaline pH during heating (pH 9+ greatly accelerates Maillard).

FDCM offers SPI from 1 bag (20 kg) for development and sampling purposes up to full container quantities (17–20 MT). Sample orders (1–5 bags, ~20–100 kg): 3–5 business days from Warsaw. Standard pallet orders (20–25 bags, ~400–500 kg): 5–7 business days. Full pallet layer orders (500–2,000 kg): 7–10 business days. Container orders (17–20 MT): 14–21 business days depending on current stock levels. All EU27 countries covered by standard freight. Freight-inclusive (DDP and DAP) quotations available. Contact contact@fdcm.eu with your quantity, delivery country and required grade.