Defatted Soybean Flour: A Nutritional Treasure Trove and a Versatile Player in the Food Industry

In today's pursuit of healthy and sustainable diets, the value of soybeans is increasingly prominent. Defatted soybean flour, as a key product of soybean deep processing, is quietly permeating all aspects of our daily diet due to its high protein, low fat, and multifunctionality. What exactly is it? And how is it manufactured and utilized?

I. From Bean to Flour: The Precision Processing Flow of Defatted Soybean Flour

The creation of defatted soybean flour is a rigorous industrial journey, the core of which lies in the efficient separation of oil and protein from soybeans.

Cleansing and Pre-treatment: Harvested soybeans first undergo washing, screening, and winnowing to remove impurities such as stones, metal, and pods, ensuring the purity of the raw material.

Temperature Conditioning and Peeling: After cleaning, the soybeans are adjusted to suitable moisture and temperature, making their seed coat brittle, facilitating easy removal through mechanical friction. The seed coat is typically used as animal feed, while the kernels proceed to the next stage.

Rolling and Extraction: The peeled kernels are pressed into thin sheets, which greatly increases the surface area. Subsequently, the soybean flakes are fed into an "extractor" where they come into full contact with a food-grade solvent. The solvent dissolves and removes most of the oil from the soybean flakes, resulting in extracted wet soybean meal.

Desolventizing and Drying: The wet meal contains a large amount of solvent, which must be recovered to ensure food safety and product quality. A "desolventizer" uses steam heating and vacuum negative pressure to almost completely evaporate and recycle the solvent. After this process, dry, solvent-free defatted soybean meal is obtained.

Grinding and Sieving: Finally, the large pieces of defatted soybean meal are fed into a fine grinder to be ground into powder, and then graded through sieves of different mesh sizes to obtain uniformly sized defatted soybean flour.

The entire process is interconnected, maximizing oil extraction while yielding a byproduct with extremely high protein content—defatted soybean flour.

II. Significant Characteristics of Defatted Soybean Flour

Through the above processes, defatted soybean flour develops its unique qualities:

High protein, low fat: This is its most core characteristic. With a fat content typically below 1% and a protein content exceeding 50%, it is an excellent source of plant-based protein.


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