Overview

Soy is an economical and one of the most complete sources of protein available. It has all essential amino acids and may help to reduce LDL cholesterol content when consumed with foods low in saturated fats. Soy protein provides nutritional, functional and environmental advantages over animal-based proteins. It is less expensive to grow because it uses farm resources efficiently.

As an ingredient, soy has several functions when used with food products. The versatile nature of soy protein allows it to deliver the following functions within foods:

• Solubility
• Emulsification
• Cohesion, Adhesion
• Water binding and absorption
• Viscosity
• Flavor/aroma

Summarize of protein applications