Soya Protein Hydrolysate

Soya Protein Hydrolysate is a hydrolysed vegetable protein which is produced by boiling the soy within the hydrochloric acid and neutralizing this hot solution with sodium hydroxide. It is similar to the whey protein which is derived from the dairy products. This powdered substance can be mixed with various different liquids to make a thick paste which can be used as a flavour enhancer which can be used in processed foods like soups, chili, sauces, gravies and meat products. Soya Protein Hydrolysate has a good absorption rate due to the smaller size of amino acids and peptides. The chemical breakdown may result in the formation of free glutamines that combines with sodium to form monosodium glutamate.


ORIGIN: It is derived from any crude Soya (Soy) protein.

APPEARANCE : It is free flowing spray dried powder and hygroscopic in nature.

APPLICATION : It is used as a nutritional ingredient and test enhancer in food, pharma, animal nutrition, organic nitrogen source in agriculture.

Brief Specification :

  • COLOUR: Cream to Light yellow
  • SOLUBILITY: 100 % in water
  • CLARITY: 5 % solution in in water is crystal clear with out sedimentation
  • pH: 5.0 to 7.0 at room temp.
  • TOTAL NITROGEN: Available Range 9.6 to 12.8 % (Protein - 60 to 80 %)
  • LOSS ON DRYING: Max 6 %
  • TOTAL PLATE COUNT (Microbial) : NMT 10000 cfu per gr
  • 25 KG Paper bag with inner PP lining, double sealed and stitched.
  • (Wooden pelleting can be done for Exports.)
  • OR 25 kg HDPE drum with inner PP bag double sealed
  • STORAGE: In dry conditions
  • SHELF LIFE: 2 years from the date of packing (in recommended storage conditions)

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