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ALL ABOUT SOYFOODS

Soy Foods

Products containing soy protein appear in nearly every aisle of the supermarket. That's because soy doesn't just mean tofu. Traditional soyfoods also include soymilk, soynuts and edamame (green soybeans), just to name a few. Food companies also develop new food products containing soy protein from veggie burgers to fortified pastas and cereals.

SOYFOODS GUIDE

Soyfoods Shrimp and TofuThe Soyfoods Guide provides health and nutrition information, quick tips for using soy ingredients and delicious soy recipes to try at home. Not only do we recommend this guide for consumers, we suggest health professionals order a supply to hand out to patients as an educational tool when recommending they add more soy to their diet.

Since the Soyfoods Guide is printed each year, check back to get a new file of recipe ideas. Visit the links below to download a free copy online or order a printed copy sent to your home.

Download here: Soyfoods Guide

Order printed copies here: http://www.soyinformation.org


PRODUCT OVERVIEW

Many food manufacturers recognize soy protein as a versatile food ingredient with functional and nutritional properties that greatly enhance the value of finished foods in every consumer category. Let us guide you through the types of products where food manufacturers often add soy protein, and scroll down below for a chart demonstrating the functional benefits of these choices.


BAKED GOODS

Soy protein is used in the manufacturing of breads, cookies, crackers and other baked goods. Soy protein improves texture; holds moisture; creates cake richness; whitens bread; extends shelf-life; reduces breakage and crumbling; enhances nutrition; improves manufacturing, handling and machine ability; and improves mouth feel and overall quality as perceived by the consumer.


BREAKFAST CEREALS

Soy protein is used extensively as an ingredient in hot cereal mixes and breakfast bars to boost protein value and quantity.


PASTA

Pasta products can be fortified with soy protein to increase nutritional value. For instance, the U.S. National School Lunch Program uses soy-fortified pastas with
15 to 17 percent protein content.


BEVERAGES AND TOPPINGS

Soy isolates are used in coffee whiteners, liquid whipped toppings and pre-whipped toppings. They also are used in sour cream dressings to emulsify fat, control viscosity and provide textural characteristics. Instant beverages used as meal replacements often contain soy concentrates and soy isolates as a source of protein.


MEAT, POULTRY AND FISH PRODUCTS

Processed and whole meat products can be improved by adding soy protein, which provides the product flexibility and cost stability consumers demand. Adding soy protein to meat and poultry products can enhance moisture holding, texture, binding and cohesion, product yield, juiciness, protein quality, appetizing color and appearance, longer shelf-life, palatability and total nutrition.


DAIRY-TYPE PRODUCTS

A number of dairy analog products have been developed with soy protein, including imitation milk, imitation cheese, non-dairy frozen desserts, coffee whiteners, yogurt and others. Soy protein lowers cost, improves nutrition and reduces allergenic response.


MILK BLENDS

Many companies produce soy and milk protein blends for food manufacturing, combining the two to offer protein content similar to milk in a non-fat dry milk form. The different blends are used as a complete or partial replacement for non-fat dry milk in baked goods, sauces, meat products and other foods.


SOY PROTEIN'S FUNCTIONAL CHARACTERISTICS

Functional Property Protein Form Used Food System
Emulsification
Formation Flour, isolates and concentrates Frankfurters, bologna, sausages, breads, cakes, soups, whipped toppings, frozen foods
Stabilization Flour, isolates and concentrates Frankfurters, bologna, sausages, soups
Fat absorption
Promotion Flour, isolates and concentrates Frankfurters, bologna, sausages, meat patties
Prevention Flour and concentrates Doughnuts, pancakes
Water absorption
Uptake Flour and concentrates Breads, cakes, macaroni, confections
Retention Flour and concentrates Breads, cakes
Texture
Viscosity Flour, isolates and concentrates Soups, gravies, chili
Gelation Isolates Simulated ground meats
Chip and chunk formation Flour Simulated meats
Shred formation Flour and isolates Simulated meats
Fiber formation Isolates Simulated meats
Dough formation
  Flour, isolates and concentrates Baked goods
Film formation
  Isolates Frankfurters, bologna
Adhesion
  Concentrates and isolates Sausages, lunch meats, meat patties, meat loaves and rolls, boned hams
Cohesion
  Flour and isolates Baked goods, macaroni, simulated meats
Elasticity
  Isolates Baked goods, simulated meats
Color control
Bleaching Flour Breads
Browning Flour Breads, pancakes, waffles
Aeration
  Isolates Whipped cream, chiffon mixes, confections