Dispersed Isolated Soy Protein: The "Stability Code" of Plant-Based Beverages

When we twist open a bottle of almond milk or oat milk, few people notice that behind the smooth and uniform texture of the liquid lies the contribution of dispersed isolated soy protein. This specially processed plant protein is becoming a key player in solving the problems of stratification and sedimentation in the plant-based beverage industry.​

The core difference between dispersed isolated soy protein and ordinary isolated soy protein lies in its ultra-fine crushed particle structure and improved surface activity. Through low-temperature grinding technology, its particle diameter can be controlled between 1-5 microns, 3-5 times smaller than traditional products. This enables it to disperse quickly in water, forming a stable colloidal solution that is not easy to aggregate and precipitate even after high-temperature sterilization.​

In plant milk beverages, dispersed isolated soy protein plays the role of an "emulsifying bridge". Take walnut milk as an example: untreated walnut pulp will show obvious stratification after standing for 4 hours, while adding 0.5%-1% of dispersed isolated soy protein can extend the stability period to more than 72 hours. This is because it can wrap oil particles, reduce the oil-water interfacial tension, and act like tiny "lifebuoys" to keep fat globules evenly suspended in water. At the same time, the negative charge it carries can form electrostatic repulsion with mineral ions in the beverage, avoiding flocculation caused by elements such as calcium and magnesium.​


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