Modified Soy Protein

Modified soy protein is made from soybeans, a common legume. The protein is extracted from the soybeans and then processed, often using heat or enzymes, to change its texture and functional properties. This modification makes it more versatile for use in various food products.

Manufacturers add modified soy protein to improve texture, add protein, and act as a binder or emulsifier. It is often found in processed foods like baked goods, meat alternatives, and protein bars. Its ability to mimic the texture of meat makes it a popular ingredient in vegetarian and vegan products.

Modified soy protein is generally recognized as safe (GRAS) by the FDA for use in food. Soy is a common food allergen, and individuals with soy allergies should avoid products containing modified soy protein. JECFA and EFSA have evaluated soy proteins and their derivatives. Current research does not indicate significant health concerns for the general population at typical consumption levels.