The Following: Modified Soy Protein

Modified soy protein is made by processing soy protein to change its physical or chemical properties. This often involves altering its structure to improve its texture, solubility, or ability to bind with other ingredients. It is derived from soybeans.

Manufacturers use modified soy protein to improve texture, add protein, and enhance moisture retention in foods. It can act as a binder or emulsifier, helping to combine ingredients that normally wouldn't mix. It is commonly found in processed meats, baked goods, and dairy alternatives.

Modified soy protein is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of protein and may contribute to satiety. International bodies like JECFA have evaluated soy proteins. Evidence does not suggest adverse health effects from typical consumption levels.