1. Soy Protein Isolated is a highly refined or purified form of soy  protein with a minimum protein content of 90% on a moisture-free basis. It is  made from defatted soy flour which has had most of the nonprotein components,  fats and carbohydrates removed. Because of this, it has a neutral flavor and  will cause less flatulence due to bacterial fermentation.
2. Soy isolates are mainly used to improve the texture of meat products, but  are also used to increase protein content, to enhance moisture retention, and  are used as an emulsifier. Flavor is affected,[citation needed] but whether  it is an enhancement is subjective.
3. Soy protein is a protein that is isolated from soybean. It is made from  dehulled, defatted soybean meal. Dehulled and defatted soybeans are processed  into three kinds of high protein commercial products : soy flour,  concentrates, and isolates. Soy protein isolate has been used since 1959 in  foods for its functional properties. Recently, soy protein popularity has increased  due to its use in health food products, and many countries allow health  claims for foods rich in soy protein.    

1.Meat products The addition of soy protein   isolate to higher grade meat products not only improves the texture and   flavor of the meat products, but also increases the protein content and   strengthens the vitamins. Because of its strong function, the dosage can be   between 2 and 5% to maintain water retention, ensure fat retention, prevent   gravy separation, improve quality and improve taste.
2.Dairy products Soy protein isolate is used in place of milk powder,   non-dairy beverages and various forms of milk products. Comprehensive   nutrition, no cholesterol, is a substitute for milk. The use of soy protein   isolate instead of skim milk powder for the production of ice cream can   improve the emulsification properties of ice cream, delay the crystallization   of lactose, and prevent the phenomenon of “sanding”.
3.Pasta products When adding bread, add no more than 5% of the separated   protein, which can increase the bread volume, improve the skin color and   extend the shelf life. Add 2~3% of the separated protein when processing the   noodles, which can reduce the broken rate after boiling and improve the   noodles. The yield, and the noodles are good in color, and the taste is   similar to that of strong noodles.
4.Soy protein isolate can also be used in food industries such as   beverages, nutritious foods, and fermented foods, and has a unique role in   improving food quality, increasing nutrition, lowering serum cholesterol, and   preventing heart and cerebrovascular diseases.