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Figure 19

The Elements of the 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 examples, to keep the chocolate and cocoa butter in a candy bar from separating.

The dry (solid) portion of the bean provides a host of edible products. Soy flours 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.

Soybean oil finds its way into such products as margarine, salad and cooking oils.
The soybean is the highest natural source of dietary fiber. Soy hulls are processed into fiber bran breads, cereals, and snacks.

In processing, the soybeans are cleaned, cracked, dehulled and rulled into flakes. This ruptures the oil cells for efficient extraction. After removal of the soybean oil, the remaining flakes can be processed intovarious isolated soy proteins, soy protein concentrates and soy flours / grits or used to produce protein meal for animal feeds.

The nine essential amino acids, which are necessary for human nutrition and are not produced naturally in the body, are found in soybeans.

SOURCE: American Soybean Association