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Protein isolates are highly purified forms of proteins obtained from plant or animal sources, with a protein content generally above 90%. In food science, they are valued for their functional properties such as solubility, emulsification, gel formation, and water-binding capacity. Protein isolates are used in infant formulas to _____ ___ _______ _________ _____ ______ __________ ________ __________ _____.
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