Article: Soy Into Products -- May 2008

Some of the ingredients are: 1) roasted soy nuts; 2) enzyme-active, full-fat soy flour and grits; 3) enzyme-inactive, full-fat soy flour and grits, also called toasted, full-fat soy flour and grits or heat-treated, full-fat soy flour; 4) extruder-processed, full-fat soy flour and grits (enzyme-inactive); 5) enzyme-inactive, low-fat soy flour or grits; 6) enzyme-active, defatted flake/soy flour (90 Protein Dispersibility Index [PDI]); 7) defatted soy flake/flour with 70PDI; 8) defatted soy flake/flour with 20PDI; 9) lecithinated soy flour; 10) textured soy flour; 11) refatted soy flour; 12) soy concentrates; 13) textured soy concentrates; 14) soy isolates; 15) soy germ; 16) soy isoflavones mechanically extracted; 17) soy isoflavones chemically extracted; 18) fiber from hulls; 19) soy fiber from cotyledon; and 20) organic soy flour and concentrates. [...]soy proteins progressively reduce interfacial tension as concentration is increased (Kinselle, 1979; Hettiarachchy and Kalapathy, 1997). The general procedure for producing a soy protein gel involves heating the protein solution at 80-90°C for 30 minutes, followed by cooling at 4°C. The ability of a gel structure to provide a matrix to hold water, fat, flavor, sugar and other food additives is very useful in a variety of food products, such as making chicken or ham analogs from textured soy protein and fibrous soy protein (Kinselle, 1979; Hettiarachchy and Kalapathy, 1997). [...]these conditions can be varied to influence how tightly the water is bound by the protein in the finished food product (Endres, 2001).