The soy protein isolate is a highly refined or pure soy protein containing at least 90 protein on a moisture-free basis. It is made from defatted soy flour, which eliminates the majority of non-protein components, fats and carbohydrates. Because of this, has a neutral taste and causes less gas due to bacterial flatulence. Soy isolates are mainly used to improve the texture of meat products, but also to increase the protein content, improve the taste and as an emulsifier. Isolated soy protein has little fat when compared to animal sources of protein, although the FDA is examining the health effects of the toxin furan present in isolated soy protein and other foods. The isolated protein pure soy is used primarily in the food industry. It is sometimes available in health food stores or the pharmacy section of some supermarkets. It is usually found combined with other ingredients.