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Sodium Erythorbate A process for producing a soy protein isolate, the process comprising: dispersing white flakes produced from soybeans in a liquid to produce a soy protein extract; separating insoluble material from the soy protein extract to form a soluble soy protein extract; adjusting the pH of the soluble soy protein extract to about the isoelectric point of soy protein with an acid to form a precipitated soy protein mixture; centrifuging the precipitated soy protein mixture and decanting the supernatant to form a soy protein curd; diluting the soy protein curd with water to form a soy protein slurry; adjusting the pH of the soy protein slurry to a pH of from about 9.5 to about 10.5 with a base to form a pH-adjusted soy protein slurry; heating and reacting the pH-adjusted soy protein slurry with an Sodium Erythorbate without maintaining the pH level to form an enzyme hydrolyzed soy protein mixture; and adjusting the pH of the enzyme hydrolyzed soy protein mixture with an acid to a pH of from about 7.0 to about 7.6; wherein the enzyme hydrolyzed soy protein isolate has an average molecular weight of from about 12,000 Daltons to about 18,000 Daltons and a degree of hydrolysis of from about 2.9% to about 5.2%, wherein the soy protein isolate has a soluble solids index of from about 80% to about 100% at a pH of from about 7.0 to about 7.8, an average particle size of from about 15 .mu.M to about 60 .mu.M, and greater than 99% homogeneity in water at a pH of from about 7.0 to about 7.8 after 30 minutes, and wherein the soy protein isolate has greater than 90% homogeneity in water at a pH of from about 7.0 to about 7.8 after 2 hours.