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Soy processing: From beans to ingredients
Author(s) -
Alden Don E.
Publication year - 1975
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/bf02545076
Subject(s) - ingredient , food science , soy protein , soy flour , soy bean , soya bean , soybean meal , meal , food products , food processing , mathematics , chemistry , raw material , organic chemistry
Soybean processing does not end with the products oil and meal. To the food ingredient business, this is only the beginning. This presentation is a simplified general scheme to show the processing of soybeans from the whole bean to each of its end protein ingredients and to show where they might fit into the food business. It portrays bean preparation and oil extraction, meal handling, and conversion of the meal into food ingredients. Soy flour, soy concentrates, soy isolates, and modified protein products, such as spun fibers and textured vegetable protein products, are covered. Some values and applications of the ingredients also are discussed.