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Composition
of a Soybean |
Lecithin, extracted from soybean oil, is used for
everything from pharmaceuticals to protective coatings. It is a natural emulsifier and
lubricant. Lecithin is used, for example, to keep the chocolate and cocoa butter in a
candy bar from separating. |
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Soybean oil finds its way into such products as
margarine, salad dressings and cooking oils. The soybean is the highest natural source of
dietary fiber. Soy hulls
are processed into fiber bran breads, cereal and snacks.
In processing, soybeans are cleaned, cracked, dehulled and rolled into flakes. This
ruptures the oil cells for efficient extraction. |
| After removal of the soybean oil,
the remaining flakes can be processed into various edible soy
protein products or used to produce soybean
meal for animal feeds. Eight
essential amino acids are found in soybeans which are necessary for human nutrition and
are not produced naturally in the body. The dry (solid) portion of the bean provides a
host of edible products. Soy flour and grits are used
in the commercial baking industry. They aid in dough conditioning and bleaching. Their
excellent moisture-holding qualities also help retard staling. |
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Source: American
Soybean Association |
