Soy protein is generally regarded as the storage protein held in discrete particles called protein bodies, which are estimated to contain at least 60–70% of the total soybean protein. Upon germination of the soybean, the protein will be digested, and the released amino acids will be transported to locations of seedling growth. Legume proteins, such as soy and pulses, belong to the globulin family of seed storage proteins called leguminins (11S Globulin Fraction) and vicilins (7S Globulin), or in the case of soybeans, glycinin and beta-conglycinin.

Raw materials:Edible soy protein "isolate" is derived from defatted soy flour with a high solubility in water (high NSI).

Nutritional value:Soy is rated as the second most allergenic food to humans, with the first being peanuts. Soybean protein is a "complete protein" since it provides all of the essential amino acids for human nutrition.

Uses:Soy protein is used in a variety of foods such as salad dressings, soups, imitation meats, beverage powders, cheeses, non-dairy creamer, frozen desserts, whipped topping, infant formulas, breads, breakfast cereals, pastas, and pet foods.