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Soybean has been genetically modified to improve the quality of soy oil. Soy oil has a fatty acid profile that makes it susceptible to oxidation, which makes it rancid, which limits its usefulness in the food industry. [20]: 1030 Genetic modifications increased the amount of oleic acid and stearic acid and decreased the amount of linolenic acid.
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.
A typical portfolio diet includes a daily intake of about 50 grams of nuts (such as almonds, peanuts and walnuts), 2 grams of plant sterols, 10-25 grams of soluble fiber (from sources such as oats, barley, and psyllium), and 50 grams of soy protein. [3] Examples of food on the portfolio diet
Soy milk contains all of the necessary amino acids, is protein-rich, low in saturated fat, “and high in potassium and plant compounds called isoflavones, which can be good for heart health ...
Globally, about 2 percent of soybean meal is used for soy flour and other products for human consumption. [9] Soy flour is used to make some soy milks and textured vegetable protein products, and is marketed as full-fat, low-fat, defatted, and lecithinated types. [15] [16]
Soy protein isolates or soybean flour and gluten are usually used as foundation for most meat substitutes that are available on the market. Soy protein isolate is a highly pure form of soy protein with a minimum protein content of 90%. The process of extracting the protein from the soybeans starts with the dehulling, or decortication, of the seeds.
Soy protein inhibits the absorption of iron. The soy-based formulas discussed by the World Health Organization reports that soy formula is fortified with iron to compensate for this effect. [3] One naturally occurring plant-based compound found in soy-based infant formula is phytic acid. It is also a strong inhibitor of iron absorption, though ...
This heat stability enables soy food products requiring high temperature cooking, such as tofu, soy milk and textured vegetable protein (soy flour) to be made. Soy protein is essentially identical to the protein of other legume seeds and pulses. [134] [135] Soy is a good source of protein for vegetarians and vegans or for people who want to ...