Benefits of soy products’ application in the food industry

  • Using functional effects of soy proteins (water binding, expansion, viscosity, gelling, cohesion and adhesion, emulation) enhances sensory properties of food products: appearance, consistency, texture, taste, juiciness.
  • Adding soy products increases the overall nutritional value of food products which can then be classified in the group of products with special properties (healthy, dietary, or therapeutic). Soy products represent high-value food ingredients since soy proteins contain all the essential amino-acids necessary for the normal functioning of the body.
  • Using soy products in all food-processing industry sectors enables achieving significant economic effects both through the reduction of production costs and the standardization of quality with constant stable level.

Soybean rich in protein

Soybean, a vegetable crop from the legume family, is full of useful nutrients, especially proteins utilized to a high degree by the body.

Its nutritional value and typical properties, primarily a very favorable ratio of unsaturated fatty acids to high-value proteins, have contributed to the expansion of soybean cultivation and more intensive use in human and animal nutrition.

Soybean is a unique plant given that in three to five months of vegetation, it can produce a huge amount of protein with a very favorable amino acid composition. Soybean proteins contain 8 essential amino acids essential for the normal functioning of the body. The body cannot produce these amino acids itself; they have to be obtained from food.

Besides proteins, which make up about 34% of the soybean, it also contains 18% oils (including 3% lecithin). Considering the good protein to fat ratio, soybean is also deemed both a protein and oilseed plant.