Application: SPC is produced by removing soluble carbohydrates from soybeans, resulting in a product with at least 65% protein. It is widely used in the food industry for: (1) Meat Products: Acts as a binder and emulsifier in sausages, patties, and hams to improve juiciness and yield. (2) Plant-Based Alternatives: Provides structure and chewy texture to meat analogues. (3) Nutrition: Fortifies protein in baked goods, cereals, and animal feed (especially for suckling pigs and aquafeed).

Features: (1) Functional: High water-binding, fat-binding, and emulsifying capabilities. (2) Nutritional: Contains all nine essential amino acids and is highly digestible. (3) Sensory: Features a neutral flavor and creamy white appearance.