22 Facts About Soy protein

Soy protein is a protein that is isolated from soybean.

Soy protein isolate has been used since 1959 in foods for its functional properties.

Soy protein has been available since 1936 for its functional properties.

The largest use of industrial-grade Soy protein was, and still is, for paper coatings, in which it serves as a pigment binder.

However, Julian's plant must have been the source of the "soy protein isolate" which Ford's Robert Boyer and Frank Calvert spun into an artificial silk that was then tailored into that now famous "silk is soy" suit that Henry Ford wore on special occasions.

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The plant's eventual daily output of 40 tons of soy protein isolate made the Soya Products Division into Glidden's most profitable division.

The soy protein foam was used to smother oil and gasoline fires aboard ships, and was particularly useful on aircraft carriers.

Soy protein is used in various foods, such as salad dressings, soups, meat analogues, beverage powders, cheeses, nondairy creamer, frozen desserts, whipped topping, infant formulas, breads, breakfast cereals, pastas, and pet foods.

Edible soy protein "isolate" is derived from defatted soy flour with a high solubility in water, as measured by the nitrogen solubility index .

The precipitated Soy protein-curd is collected and separated from the whey by centrifuge.

Soy protein concentrate is produced by immobilizing the soy globulin proteins while allowing the soluble carbohydrates, soy whey proteins, and salts to be leached from the defatted flakes or flour.

Soy protein concentrate retains most of the fiber of the original soybean.

Soy protein concentrate is used in meat and poultry products to increase water and fat retention and to improve nutritional values .

Soy protein concentrates are available in different forms: granules, flour and spray-dried.

Soy protein flour is made by grinding soybeans into a fine powder.

Soy protein grits are similar to soy flour except the soybeans have been toasted and cracked into coarse pieces.

Soybean protein is a complete protein since it provides all of the essential amino acids for human nutrition.

Soybean protein is essentially identical to that of other legume pulses, and is one of the least expensive sources of dietary protein.

Some studies on rats have indicated the biological value of soy protein isolates is comparable to animal proteins such as casein if enriched with the sulfur-containing amino acid methionine.

Meta-analysis concluded soy protein is correlated with significant decreases in serum cholesterol, low density lipoprotein cholesterol and triglyceride concentrations.

In 2006, an American Heart Association review of soy protein benefits indicated only weak confirmation for the cholesterol-lowering claim about soy protein.

Textured soy protein is made by forming a dough from highly soluble defatted soy flour with water in a screw-type extruder, and heating with or without steam.