Summary Soy protein isolate is a dry powder food ingredient that has been separated or isolated from the other components of the soybean, making it 90 to 95 percent protein and nearly carbohydrate and fat-free.Soy protein isolate supplies a high quality of protein that contains all essential amino acids needed for growth. Soy protein isolate is equal in quality to animal products and is almost fat free containing less than 1 percent fat and unlike animal products contains no cholesterol and little or no saturated fat.In addition to the excellent quality of soy protein, scientists have found that soy protein may help reduce the risk of heart disease by lowering blood cholesterol and increasing the flexibility of blood vessels. The FDA has approved a health claim stating that ?25 grams of soy protein in a daily diet low in saturated fat and cholesterol can help reduce total and LDL cholesterol that is moderately high to high.? Much of the human and animal research on the health benefits of soy has been conducted using isolated soy protein and should testify to its short-term safety and efficacy. Market Segment as follows: By Region Asia-Pacific North America Europe South America Middle East & Africa By Type Emulsion Type Gelation Type Injection Type Dispersion Type Others By Application Meat Milk Drinks Others By Company DuPont ADM CHS World Food Processing FUJIOIL Chaitanya Chemicals Akola Chemicals Yuwang Group Scents Holdings Linyi Shansong Gushen Shandong Wonderful SINOGLORY The main contents of the report including: Section 1: Product definition, type and application, global and regional market overview; Section 2: Global and regional Market competition by company; Section 3: Global and regional sales revenue, volume and price by type; Section 4: Global and regional sales revenue, volume and price by application; Section 5: Regional export and import; Section 6: Company information, business overview, sales data and product specifications; Section 7: Industry chain and raw materials; Section 8: SWOT and Porter's Five Forces; Section 9: Conclusion.
Table of Contents 1 Market Overview 1.1 Market Segment Overview 1.1.1 Product Definition 1.1.2 Market by Type 1.1.2.1 Emulsion Type 1.1.2.2 Gelation Type 1.1.2.3 Injection Type 1.1.2.4 Dispersion Type 1.1.2.5 Others 1.1.3 Market by Application 1.1.3.1 Meat 1.1.3.2 Milk 1.1.3.
