The present invention is directed to soy protein products, very low in, or free of, beany flavour notes and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The soy protein products of the present invention are obtained by extracting soy protein source with water to form an aqueous soy protein solution, at least partially separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 3.6 to solubilize at least a portion of the protein and form an acidified soy protein solution then separating the acidified soy protein solution from the acid insoluble solid material. The acidified soy protein solution may be dried following optional concentration and diafiltration to form a soy protein product, which may be an isolate. The acid insoluble solid material may be washed with acidified water and then dried to form another soy protein product. These products may be dried at the acidic pH at which they were prepared or may be adjusted in pH before drying.本發明係關於大豆蛋白質產品，其含有極少或不含豆腥氣味且適用於食品及飲料產品之強化，且在製備過程中不使用鹽。本發明之大豆蛋白質產品係藉由以下步驟獲得：用水提取大豆蛋白質來源以形成水性大豆蛋白質溶液、從殘餘大豆蛋白質來源至少部分分離水性大豆蛋白質溶液、將水性大豆蛋白質溶液之pH值調節至約pH 1.5至約pH 3.6以使至少一部分蛋白質溶解及形成酸化大豆蛋白質溶液，接著分離酸化大豆蛋白質溶液與酸不可溶固體物質。該經酸化大豆蛋白質溶液可視情況濃縮及透濾之後加以乾燥以形成大豆蛋白質產品，該大豆蛋白質產品係為分離物。該酸不可溶固體物質可用經酸化水洗滌且接著乾燥，以形成另一種大豆蛋白質產品。此等產品可在其製備時之酸性pH值下乾燥，或可在乾燥之前調節pH值。
