Plant-based protein isolates are highly refined ingredients derived from sources such as soy, pea, rice, or mung beans, in which most non-protein components like carbohydrates and fats are removed. These isolates possess a range of functional properties—including solubility, emulsification, water- and oil-holding capacity, foaming, and gelation—that make them versatile ingredients in food formulation. Their ability to mimic or enhance texture, stability, and mouthfeel allows them to be used in diverse applications such as meat analogs, dairy alternatives, baked goods, beverages, and nutritional supplements. Beyond functionality, plant protein isolates are increasingly valued for their sustainability, allergen-free potential, and role in meeting the growing consumer demand for clean-label, plant-based foods.