In recent years plant protein have become one of the most popular food ingredients. Among them soy is the most common raw material. The reasons behind this is high protein content in raw material (approx. 35%), the protein is easy to isolate and concentrate, superb functional properties, relatively low price as well as well documented research confirmed by FDA proving significant health benefits of soy protein for humans. Soy protein Isolates and concentrates containing 90% and 70% protein respectively are an irreplaceable ingredients of products such as high yield meat products, soy based diet products, milk replacements, supplements. Soy products have become an indispensable component of our diet. Addition of soy protein plays many important roles in food processing. First of all they have good water and oil binding properties as well as fat emulsifying attributes. They increase protein content and improve the structure of the product. That is why they are a common ingredient among food producers.