Soy Protein Ingredients Commodity Fact Sheet

WBSCM Material Description and Number


General Information

Soy protein concentrate (SPC) and soy protein isolate (SPI) are processed food ingredients produced from wholly defatted soy meal through a water extraction process. The resulting concentrate and isolate contain 65 to 90 percent protein, respectively, and are used as ingredients to enrich other food products. The soybeans used to manufacture SPC and SPI are grown throughout the Midwestern United States, planted in the spring or early summer and harvested in the fall. For more information on nutrition, processing, packaging and shelf life, refer to the United States Soybean Export Council ( SPI and SPC are typically packaged in 20- or 25-kilogram, respectively, multi-wall polyethylene-lined paper bags. They are usually heat treated when processed in order to inactivate enzymes and kill pathogenic microorganisms and have a shelf life of two years. Adverse conditions such as high humidity and storage temperature do not greatly impact the shelf life; however, storage under 75 degrees Fahrenheit and 60 percent relative humidity can extend the shelf life of SPC and SPI. The appropriate Web Based Supply Chain Management (WBSCM) code should be used to order SPC or SPI based on product characteristics and application.  For full product specifications refer to the USDA Commodity Requirements Document for value-added soy products.

Programming Guidance

SPI and SPC are concentrated forms of soy protein used to enrich other food products and can be used for applications involving food product development to enhance protein content.

Nutrition/Preparation Information

SPC and SPI are highly digestible sources of plant-based protein. Given their high level of amino acids, they are appropriate as an ingredient in foods for people with high protein needs for growth, in times of extreme food insecurity, or due to chronic diseases. SPC and SPI are nearly carbohydrate-and fat-free with few properties that affect taste or flavor, and can improve the texture of foods. They can be fortified with a variety of vitamins and minerals and used as functional ingredients in a range of soy-fortified food aid products. The products are commercially used as ingredients in food products including nutritional supplements, meat products, nutritional beverages, soups, sauces, protein bars and biscuits, baked goods, bread, and cereals.

USDA Nutrient Database

From the USDA Nutrient Database ( search for:

USDA Commodity Requirements Document

Shelf Life/Best if Used By Date (BUBD)

  • Shelf Life - 12 months from packaging
  • BUBD - not available


U.S. Department of Agriculture, Agricultural Research Service. 2015. USDA National Nutrient Database for Standard Reference, Release 27. Nutrient Data Laboratory Home Page. Retrieved April 28, 2015 from:

U.S. Soybean Export Council. 2012. Buyer’s Guide. U.S. Soy Export Council. Retrieved on January 20, 2015 from:

U.S. Soybean Export Council.  2012. Soy Protein Concentrate.  Retrieved on January 20, 2015 from:

U.S. Soybean Export Council. 2012. Soy Protein Isolate. Retrieved on January 20, 2015 from:

United States Department of Agriculture, Farm Services Agency. 2007. USDA Commodity Requirements. VASP4 Value Added Soy Products for Use in Export Programs.  Retrieved January 20, 2015 from:

Webb, P., B. Rogers, I. Rosenberg, N. Schlossman, C. Wanke, J. Bagriansky, K. Sadler, Q. Johnson, J. Tilahun, A. Reese Masterson, A. Narayan.  2011.  Delivering Improved Nutrition: Recommendations for Changes to U.S. Food Aid Products and Programming.  Retrieved January 20, 2015 from:

World Initiative for Soy in Human Health. N.D. Value-Added Soy Products. Retrieved on January 20, 2015 from:

Last updated: June 15, 2015

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