Soy isolate

Description

Due to further processing stages, and in contrast to soy protein (egg-white), the protein content in soy isolate is increased to at least ninety percent.

Application

Similar to soy protein:

• especially with products with a high protein content such as
  sausages and cold meat, beverages, diary products, instant soups, instant sauces, salty snacks, soy milk and dietetic food
• protein-rich speciality food for children, the elderly, athletes and the ill
• soy isolate has excellent bonding characteristics foremulsifiers, gels and aromas. It can be whipped to foam.

Gene technology

Soybeans: normally, the internationally traded raw materials of soy come, entirely or partially, from genetically modified plants. GM soybeans are cultivated on large areas in the USA and Argentina. From these countries the EU imports annually more then thirteen million tons of soy and the raw material of soy.

Some food companies exclusively process the conventional raw material of soy. However, a total separation based on all processing stages between conventional and GM soybeans is technically not possible. Therefore, also certified "non-genetically modified" raw materials may contain small amounts of GMO-parts. This may be as much as 0.9 per cent.

Cultivation and permission

• Only very little cultivation of soy exists in the EU. So far no GM soybeans are permitted for cultivation.
• Since 1996 food and ingredients from GM soybeans (herbicide resistant, RoundupReady) are permitted in the EU.
• Further applications for the importation and processing of GM soybeans have been made.

Labelling: soy protein or isolate from genetically modified soybeans is liable to be labelled. Random and technically unavoidable GMO additions of up to 0.9 per cent of the soy raw material does not result in a labelling of the produced food.