Soy Protein Concentrate (SPC) – Non-GMO, 70% Protein

Product Introduction

Soy Protein Concentrate (SPC) is a versatile plant protein ingredient made from non-GMO soybeans. Its protein content is 70 ± 5%. It also keeps the natural dietary fiber of the soybean, so it combines high protein with rich fiber.

SPC is valued in food manufacturing for its emulsifying, water-absorbing, gelling and water- and oil-retaining properties. It improves texture and mouthfeel, and it raises the protein content and nutritional value of the finished product.

As a professional China soy protein concentrate manufacturer, supplier and exporter, WEHENGFOOD™ supplies consistent, food-grade SPC to meat processors, bakeries and plant-based food brands worldwide.

Key Features & Advantages

High protein, high fiber: 70 ± 5% protein plus abundant dietary fiber
Non-GMO: made from non-genetically-modified soybeans
Excellent emulsification: stabilizes fat and water in emulsified meat systems
Strong water absorption: improves yield and juiciness
Good gel strength: builds firm, elastic texture in sausages, ham and tofu products
Water and oil retention: reduces cooking loss and keeps products moist during processing and freezing
Nutritional boost: raises protein content without changing product structure

Certificate of Analysis

Sense Analysis

Item	Standard	Test Method	Result
Color	Light yellow or off white	Internal	Light yellow or off white
Taste, Odor	Typical taste, odor from soy, without any peculiar smell	Internal	Typical taste, odor from soy, without any peculiar smell
Internal	No foreign impurity seen by eyes	Internal	No foreign impurity seen by eyes

Physicochemical Analysis

Item	Standard	Test Method	Result
Protein (In dry basis)/(g/100g)	≥68.0	GB 5009.5	69.0
Moisture/(g/100g)	≤8.0	GB 5009.3	5.92
Lead/(mg/kg)	≤0.3	GB 5009.12	Negative
Size<150μm	≥90.0	Internal	99.1

Microbiological Analysis

Item	Standard	Test Method	Result
TPC/(CFU/g)	≤30000	GB 4789.2	880
Coliform/(CFU/g)	≤10	GB 4789.3	<10
Salmonella/25g	Negative	GB 4789.4	Negative
Staphylococcus aureus/(CFU/g)	Negative	GB 4789.10	<10

Functions of Soy Protein Concentrate in Food

Function	What It Does in Your Product
Emulsification	Binds fat and water to prevent oil-off and give a smooth, uniform texture
Water absorption	Holds moisture to improve yield, tenderness and juiciness
Gelation	Forms a stable gel network when heated, improving bite and sliceability
Water & oil retention	Reduces purge and cooking loss, and keeps texture stable through freezing and thawing
Texture improvement	Enhances mouthfeel and structure in meat, vegetarian and bakery foods
Protein fortification	Increases protein content and nutritional value of the finished food

Applications

Emulsified sausages and hot dogs: improves emulsion stability, firmness and yield
Ham and cooked meat products: better water retention, slicing and juiciness
High-temperature (retort) sausages: keeps structure stable after sterilization
Dried tofu sheets (qianye tofu) and vegetarian products: builds chewy, meat-like texture
Baked goods: adds protein and improves moisture retention and softness
Vegetable foods and frozen foods: protects texture through freezing and reheating

Factory

Package

Exhibitions

FAQ

Q1: What is soy protein concentrate (SPC)?

Soy protein concentrate is a food-grade protein ingredient made from non-GMO soybeans. It contains about 70% protein and retains soybean dietary fiber. It is widely used in meat products, bakery foods and plant-based foods.

Q2: What is the protein content of your soy protein concentrate?

Our SPC has a protein content of 70 ± 5%.

Q3: What is soy protein concentrate used for?

It is mainly used in emulsified sausages, hams, high-temperature sausages, vegetarian products, dried tofu sheets, baked foods, vegetable foods and frozen foods. It improves texture, water retention and nutritional value.

Q4: Is your soy protein concentrate non-GMO?

Yes. It is made from non-GMO soybeans.

Q5: What is the difference between soy protein concentrate and soy protein isolate?

SPC contains about 70% protein and keeps dietary fiber, so it is a cost-effective choice for functional use in meat and vegetarian products. Soy protein isolate is more refined, with about 90% protein and very little fiber. Choose SPC when you want strong water absorption, emulsification and gelation at a lower cost.