Defatted Soy Flour: The Unsung Hero of Modern Food Production

Defatted soy flour is a high-protein powder obtained by grinding the residue left after extracting oil from soybeans. Its origin is closely tied to modern oil extraction processes. Soybeans themselves are rich in oil and protein. After the soybean oil is removed through pressing or solvent extraction, what remains is "soybean meal," which is highly concentrated in protein and dietary fiber. This meal undergoes appropriate heat treatment (to remove anti-nutritional factors and sterilize it), drying, and fine grinding to become what we know as defatted soy flour. This process is like a refinement of essence: removing the fat to concentrate the protein and various beneficial components to the extreme, making it an economical and efficient foundational ingredient.

High Protein and Multifunctionality

The most notable feature of defatted soy flour is its extremely high protein content, often exceeding 50%. Its amino acid profile is reasonable, making it a high-quality plant-based protein source. It is rich in all eight essential amino acids that the human body cannot synthesize on its own, and its nutritional value is comparable to that of animal protein. Secondly, it is very low in fat (typically less than 1%), making it highly useful in modern foods aimed at health and low-fat diets. Furthermore, it retains various minerals, vitamins, and bioactive substances such as soy isoflavones from the original soybean.

Beyond its nutritional properties, its functional characteristics are equally outstanding. Defatted soy flour has good water absorption, oil absorption, emulsification, and gelation properties. This means that in food processing, it not only provides nutrition but also improves the texture, mouthfeel, and stability of food products, making it a veritable "all-round player." 


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