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Soy protein products and their production
Author(s) -
Horan Frank E.
Publication year - 1974
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02542094
Subject(s) - bushel , food science , soy protein , soybean meal , production (economics) , soybean oil , livestock , food industry , business , food processing , agricultural science , microbiology and biotechnology , chemistry , biology , economics , raw material , ecology , macroeconomics , acre
The soybean industry in the U.S. started in the first years of this century and was only 5,000,000 bushels just 50 years ago. This year it is expected to be over 1.5 billion bushels, reflecting a remarkable growth. Beans are processed primarily for soybean oil and for meal to be used in poultry and livestock feeds. Only ca. 3% soy protein is used in human food today. Special processing is required to prepare proteins to meet the various specifications of products for the food industry. Methods used to produce flour and grits, spun fibers, textured proteins, concentrates, and isolates are described.