There have been a couple of questions over the past few days about the difference between various soy derived "powders."

Here are the differences. Because the protein content varies (which makes the carb content higher or lower), the three are not interchangeable, especially if used in cooking.

Soy ingredients - soy flour, soy protein concentrate and isolated soy protein -- that go into soyfoods all contain soy protein. Soy protein is always made from soy flakes.

Soy flour, which is 50% protein (based on dry weight), is ground from soy flakes to the desired particle size, smooth or course.
Soy protein concentrate, which is 70% protein(based on dry weight), is made by processing soy flakes to remove some of the sugar that naturally occurs in soy.

Soy protein concentrate can be processed two different ways:

·Soy flakes can be washed with water, then dried to make the finished product.
·Or alcohol can be added to soy flakes to dissolve sugars and other alcohol-soluble substances.

Unfortunately, both alcohol processing and excessive water washing remove most of the isoflavones naturally present in soy
flakes.

The third soy ingredient is isolated soy protein. What does isolated mean? Simply that once the protein is manufactured using water to remove most of the sugar in the soy flakes, the protein is then precipitated and dried. What you're left with is an ingredient that is 90% protein (based on dry weight)- a much higher percentage than you'll find in soy flour or soy protein concentrate, and a number that makes isolated soy protein the most concentrated form of soy protein there is.

Taken from:

http://solae.com/NASApp/solae/soynu.../aboutsolae.jsp

Karen