Tag: Acid precipitation

Milk contains two primary types of protein: casein (about 80%) and whey (about 20%). Understanding how to extract protein from milk involves isolating these two components using chemical and physical processes that exploit their unique properties. At a home-scale, this can be achieved with basic kitchen ingredients, while industrial methods utilize more advanced filtration techniques.

Soy protein isolate contains a minimum of 90% protein, making it one of the most concentrated forms of plant-based protein available. The journey from whole soybean to this highly refined powder involves several critical stages, primarily relying on chemical and mechanical processes to remove fats, carbohydrates, and other non-protein components. This processing ensures a neutral flavor profile and high protein content for various food applications.

Over 90% of the world's soy is grown in just a handful of countries, forming the basis for countless food products, including soy protein isolate. The process to make soy protein isolate is a multi-stage procedure that refines soybeans into a high-protein powder by removing fats and carbohydrates.