The following are some of the commercial uses of soy and soy products.

Whole Soybeans

Whole Soybeans can be cooked as a lentil, just like kidney beans or chickpeas. In addition, they can be used with traditional legumes such as navy beans and made into a soup. Boiled and mashed whole soybeans can also be added to hamburger meat. India has recently started a program processing soybeans to make a dal, like the other lentils consumed in India.

Soy Milk

Soy milk can be consumed as a beverage or be made into yogurt or ice cream. It also can be used as an ingredient in mayonnaise, cakes, and desserts. It is easy to make. It can be made at home, using routine kitchen utensils and tools. When consumed at home the same day it is made, soy milk does not require refrigeration. Also it is highly nutritious. A small business could easily set up a soy milk plant to produce quantities as small as 20 liters per batch.

Soy Flour

Soy flour contains 53% protein. It is used for fortification of other flours, including wheat, rice, and corn. Adding from 5% to 10% of soy flour can greatly increase the protein and nutritional content of bread, chapattis, tortilla, Arab pita bread, which is often the principle diet and at times the only staple that poor people get in some countries. Addition of soy to wheat bread also increases its shelf life and delays staling. Soy flour can also be added to rolls, cookies, cream puffs, etc. with nutritional benefits. Soy flour is extremely easy to use; just add a small quantity while preparing the dough. In India, a private company has started marketing soy-fortified wheat flour. Pilot studies conducted in Egypt show that soy may be successfully added to local pita bread. In Mexico, large experiments with soy-fortified tortilla have demonstrated its nutritional benefits.

Textured Soy Protein (TSP)

TSP can contain from 50% to 70% protein, depending on the starting soy material used. It is an excellent binder of both water and fat. It acquires the flavor of the spices and the food it is added to. It is most often used to enhance or extend meat products. It can also be made into a meat substitute. It is inexpensive. You add water to TSP; once it hydrates (it doubles or triples in weight) you mix it with ground meat. The mixture can be used to make hamburgers, sausages, hot dogs, meatballs, meat loafs, Salisbury steaks, etc. Compared with meat, TSP containing meat has improved texture and similar taste. In many cases, TSP will improve the sensory property of local meat products, if they are of poor quality and have lots of fat. It is a very popular product in North America and in developing countries. It can also be added to vegetable dishes. In India, TSP nuggets are used as a dish by themselves ­ as a vegetable dish or as a meat substitute dish ­ depending on the type you use.

Soy Protein Concentrates

Concentrates have at least 70% protein. They are used mainly in meat industry and baking industry. When added, they improve the functional properties of that food, for example they can increase the water retention in breads and act as an emulsifiers and bind fats. Soy is added to the outside of doughnut to prevent excess fat from being absorbed during frying. In meat products, they act as emulsifiers. They bind water in meat causing it to be juicer and lose less weight after cooking. Thus while increasing the protein content of the food, they also improve the flavor and texture. Because of the large protein content, even a small quantity can greatly improve the nutritional content of the food they are added to. Concentrates require a high level of processing.

Soy Protein Isolates

They contain 90% protein. They are most often used in the preparation of specialty nutrition foods such as sports drinks, bodybuilding beverages, energy bars, and special diets for the very sick. In the US they are used in infant formula. They are also commonly used in the meat industry. They require a high level of processing and are expensive.

Tofu

Tofu can be made easily at home, using equipment commonly found in the kitchen. Tofu can be consumed directly or can be used as a cheese or as a vegetable substitute in lasagna, stir-fry dishes, and salads. In addition, tofu can be served as a snack food or used in meat applications such as in sausages. Firm tofu can be used as a meat substitute.

Soy Snacks

Soy snacks can be made by using all the products mentioned above, including whole soybeans and flour. Two easy to make soy snacks are soy nuts and wheat-soy fritters. Soy milk can also be added to homemade desserts.

• Learn more about Soy Fortified Products.

Additional Information on These Products

There are several easy to access institutional and Internet-based sources of information on how to use soy in traditional diets and the nutritional benefits of soy ingredients. The International Soybean Program (INTSOY) at the University of Illinois have a comprehensive program of research and development, outreach activities, technology transfer, training, and information dissemination. They also provide assistance in developing food processing and manufacturing businesses in the private sector. The University of Illinois hosts a web site, StratSoy, which provides comprehensive information on soybeans. It has a Frequently Asked Questions area on Soybean Utilization, that provides information on usage of soy in human diets. Information is also available from the National Soybean Research Laboratory (nsrl@uiuc.edu).

Overview

Economics of Soy

Commercial Uses

Technologies Available

Best Practices

U.S. New Food Products