The present invention is directed to non-oil soy protein products, very low in or free from bean, green, vegetable or the like aroma notes and useful for fortifying food and beverage products and preparations without the use of salt in the process. The non-oil soy protein products of the present invention are obtained by extracting the source of non-oil soy protein with water to form an aqueous non-oil soy protein solution, at least partially separating the non-oil protein protein solution. aqueous soybean oil from the residual soybean non-oil protein source by adjusting the pH of the aqueous soybean non-oil protein solution to a pH between about 1.5 and a value of about 1 ph unit lower than the typical ph of isoelectric precipitation to solubilize the protein volume and form an acidified soy non-oleaginous protein solution, then separating the acidified soy non-oleaginous protein solution from the acid insoluble solid material. The acidified soy non-oil protein solution may be dried following optional concentration and diafiltration to form a soy non-oil protein product, which may be an isolate. The acid-insoluble solid material may be washed with acidified water and then dried to form another non-oil soy protein product. These products may be dried to the acidic pH to which they were prepared or may be adjusted to pH before drying.a presente invenção é direcionada a produtos de proteínas não-oleaginosos de soja, muito baixos em, ou livres de, notas de aroma de feijão, verde, vegetal ou similares e úteis para a fortificação de produtos alimentares e bebidas e preparados sem o uso de sal no processo. os produtos de proteínas não-oleaginosas de soja da presente invenção são obtidos por extração de fonte de proteína não-oleaginosa de soja com água para formar uma solução de proteína não-oleaginosa de soja aquosa, separando pelo menos parcialmente, a solução de proteína não-oleaginosa de soja aquosa a partir da fonte de proteína não-oleaginosa de soja residual, ajustan
