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Soy lecithin is a common food additive that’s often used to improve the consistency and quality of packaged foods.. Take salad dressing, for example.As an additive, soy lecithin emulsifies ...
Soylent is a set of meal replacement products in powder, shake, and bar forms, produced by Soylent Nutrition, Inc. The company was founded in 2013 and is headquartered in Los Angeles, California . Soylent is named after an industrially produced food (the name of which is a portmanteau of "soy" and "lentil") in Make Room!
Some common soy food products include: tofu, edamame, tempeh, miso, soy milk, soy sauce, soy protein isolate, soybean oil, and textured vegetable protein. Is soy bad for you?
Solae LLC (which traded as The Solae Company) was an international soy ingredients supplier based in St. Louis, Missouri. Solae was formed as a joint venture between DuPont and Bunge Limited . On May 1, 2012, Solae announced that DuPont had acquired Bunge's 28% share, thus taking full ownership of the company. [ 1 ]
Lecithin contains dietary precursors to choline, an essential nutrient, which was formerly classified as a B vitamin (vitamin B 4). [17] [18] Lecithin is a mixture of fats that contains phospholipids, including phosphatidylcholine, and the human body can convert phosphatidylcholine into choline.
Soybean meal. Soybean meal is used in food and animal feeds, principally as a protein supplement, but also as a source of metabolizable energy.Typically 1 bushel (i.e. 60 lbs. or 27.2 kg) of soybeans yields 48 lbs. (21.8 kg) of soybean meal. [1]
Hydroxylated lecithin is chemically modified lecithin. It is made by treating lecithin with hydrogen peroxide and an organic acid such as acetic or lactic acid. [1] In the process, some of the organic acid becomes peroxy acid. The peroxy acid reacts with olefins in the fatty acid side chains creating intermediate epoxides.
Soy protein is a protein that is isolated from soybean. It is made from soybean meal that has been dehulled and defatted. Dehulled and defatted soybeans are processed into three kinds of high protein commercial products: soy flour, concentrates, and isolates. Soy protein isolate has been used since 1959 in foods for its functional properties.
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