Many food manufacturers recognize soy protein as a versatile food ingredient with functional and nutritional properties that greatly enhance the value of finished foods in every consumer category. Let us guide you through the types of products where food manufacturers often add soy protein, and scroll down below for a chart demonstrating the functional benefits of these choices.

Baked Goods
Soy protein is used in the manufacturing of breads, cookies, crackers and other baked goods. Soy protein improves texture; holds moisture; creates cake richness; whitens bread; extends shelf-life; reduces breakage and crumbling; enhances nutrition; improves manufacturing, handling and machine ability; and improves mouth feel and overall quality as perceived by the consumer.

Breakfast Cereals
Soy protein is used extensively as an ingredient in hot cereal mixes and breakfast bars to boost protein value and quantity.

Pasta
Pasta products can be fortified with soy protein to increase nutritional value. For instance, the U.S. National School Lunch Program uses soy-fortified pastas with 15 to 17 percent protein content.

Beverages and Toppings
Soy isolates are used in coffee whiteners, liquid whipped toppings and pre-whipped toppings. They also are used in sour cream dressings to emulsify fat, control viscosity and provide textural characteristics. Instant beverages used as meal replacements often contain soy concentrates and soy isolates as a source of protein.

Meat, Poultry and Fish Products
Processed and whole meat products can be improved by adding soy protein, which provides the product flexibility and cost stability consumers demand. Adding soy protein to meat and poultry products can enhance moisture holding, texture, binding and cohesion, product yield, juiciness, protein quality, appetizing color and appearance, longer shelf-life, palatability and total nutrition.

Dairy-Type Products
A number of dairy analog products have been developed with soy protein, including imitation milk, imitation cheese, non-dairy frozen desserts, coffee whiteners, yogurt and others. Soy protein lowers cost, improves nutrition and reduces allergenic response.

Milk Blends
Many companies produce soy and milk protein blends for food manufacturing, combining the two to offer protein content similar to milk in a non-fat dry milk form. The different blends are used as a complete or partial replacement for non-fat dry milk in baked goods, sauces, meat products and other foods.

Soy Protein's Functional Characteristics

Functional Property	Protein Form Used	Food System
Emulsification
Formation	Flour, isolates and concentrates	Frankfurters, bologna, sausages, breads, cakes, soups, whipped toppings, frozen foods
Stabilization	Flour, isolates and concentrates	Frankfurters, bologna, sausages, soups
Fat absorption
Promotion	Flour, isolates and concentrates	Frankfurters, bologna, sausages, meat patties
Prevention	Flour and concentrates	Doughnuts, pancakes
Water absorption
Uptake	Flour and concentrates	Breads, cakes, macaroni, confections
Retention	Flour and concentrates	Breads, cakes
Texture
Viscosity	Flour, isolates and concentrates	Soups, gravies, chili
Gelation	Isolates	Simulated ground meats
Chip and chunk formation	Flour	Simulated meats
Shred formation	Flour and isolates	Simulated meats
Fiber formation	Isolates	Simulated meats
Dough formation
	Flour, isolates and concentrates	Baked goods
Film formation
	Isolates	Frankfurters, bologna
Adhesion
	Concentrates and isolates	Sausages, lunch meats, meat patties, meat loaves and rolls, boned hams
Cohesion
	Flour and isolates	Baked goods, macaroni, simulated meats
Elasticity
	Isolates	Baked goods, simulated meats
Color control
Bleaching	Flour	Breads
Browning	Flour	Breads, pancakes, waffles
Aeration
	Isolates	Whipped cream, chiffon mixes, confections