The soya bean is well known as being an important source of oil (18% of a bean's composition) but it also has a high protein content (approximately 38%). This protein has an excellent nutritional quality, containing all the essential amino acids necessary for human growth and development.

After the oil has been extracted, the protein in the beans can be supplied to food product manufacturers in various forms:

• Defatted soya flour or full fat flour (with a protein concentrate of approximately 50%)
• Soya protein concentrate (with a protein concentrate of approximately 70%)
• Soya protein isolate (with a protein concentrate of approximately 90%)

Depending on the method of manufacture, the protein can have certain functional characteristics such as viscosity regulation, water binding, fat emulsification and structure/texture contribution. These characteristics have an important part to play in ensuring the final food product meets consumer expectations.

top