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AUGUST 1968

FOOD USES OF SOY PROTEIN

Cleveland P. Eley l/ P^ffi^ MV$
nomist, Marketing Econom^s^lvision
Agricultural Economist

Since protein is in short supply in pass through a 100-mesh screen; soy grits
most places in the world, scientists are or bits are of a larger particle size.
continually searching for cheaper and Soy flour and grits are approximately 50
better sources of protein. Livestock, percent protein.
fish, and oilseeds are the major high
protein sources in the world today. In- Soy protein concentrate, which is
terest in recent years has centered around approximately 70 percent protein, is
protein from soybeans for several reasons. made by extracting part of the nonprotein
First, the yield of edible protein per fraction from soybean flakes using diluted
acre of soybeans is one of the highest of acid or alcohol. Soy protein isolate is
all plant or animal protein sources made the same way as concentrate but in
Second, the nutritional quality of soy- a multistep process. Soy isolate is
bean protein is the best available from above 90 percent protein and is available
plant sources. With the exception of in powdered, extruded, or spun form.
methionine, soy protein is well-balanced
in the 10 essential amino acids and is a Enzyme modified protein is made by
valuable source of the B vitamins and modifying soy flakes either partially or
essential minerals. Third, soybeans can completely, depending on the protein con-
be grown in a variety of soils and under centration desired, with certain enzymes
a wide range of climatic conditions. These proteins can be whipped and are
—
Other oilseeds such as peanuts, cotton- used as a substitute for egg albumin.
seed, coconut, sunflower, and sesame
also are sources of edible protein, but Enzyme active soybean flour is pro-
most of the research and development in duced by processing soy flakes at a low
this country has been done on soy protein. temperature to preserve the natural enzymes
This meal is used as a bleaching agent in
Several U.S. firms are manufacturing white bread. Many of these different
food protein from soybeans and are spend- forms of soy protein products can be pur-
ing considerable sums of money on research chased with different levels of fat or
to develop new and improved food uses for lecithin.
this product, although this market is very
small compared to that for animal feed. Food Uses of Soy Proteins and Reasons for
The following discussion is based largely Use
on information gained during visits to
several of these firms to learn about Soy flour and grits are used, in the
new food uses for soybeans. order of importance, in baked goods (in- ,

eluding mixes), meat products, beverages,

Forms of Soy Protein baby foods, brewers flakes, and several
miscellaneous products. Soy protein con-
There are 7 general forms of soy centrate is used in meats, bakery products,
protein marketed for use in foods. They beverages, and baby foods. Soy protein
are soy flour, soy grits, soy protein isolate is used primarily in comminuted
conceiitrate, soy protein isolate, enzyme (ground) meats and in making textured
modified soy isolate, full fat soy flour, meat-type foods. With the exception of
and enzyme active meal. These product beverages and baby foods, soy protein is
forms are processed under sanitary condi- used for a functional rather than nutri-
tions from clean, dehulled, soybean tional purpose.
flakes. All forms, except full fat soy
flour are defatted. Soy protein products are used for
several purposes in bakery and bakery-
Soy flour is made from soybean - type products. Soy protein has good water
flakes that are ground fine enough to

1/ Harry 0. Doty, Jr., and others in the division assisted in preparing this article.
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MTS-170 AUGUST i960

holding capacity and is often used in food field. Soy flour and grits are
several kinds of bread to make the bread used as a foam stabilizer in brewing beer,
stay fresh longer. The quantity of regu- as a base for artificial spices, to add
lar soy flour or soy concentrate used in body and protein to pasta or macaroni-type
bread is about 3 percent of dry ingredient products, to reduce stickiness In the man-
weight. Some cake mixes also contain soy ufacture of confections, as a stabilizer
flour and soy concentrate to keep cakes in some types of cake frosting and whip-
moist longer. In other bakery products, ping creams, and. in many other ways
such as doughnuts and pancake mixes, soy Research is being conducted to find new
flour and soy concentrate are used to keep and different uses for soy flour and grits,
the batter from absorbing too much fat since they are plentiful and low priced.
while cooking. In pancake mixes, soy
flour also aids in keeping the pancakes Simulated Meat Products
from sticking to the griddle. Addition
of soy flour to grease used for greasing Simulated meat products are made
baking pans helps to produce a better from soy protein isolates, natural or
browning effect on bread and cakes in the artificial colorings and flavorings, and
areas adjacent to the pan. Some bakeries other ingredients. To obtain the tex-
use small amounts of enzyme active soy ture and mouth feel of meat, soy protein
— —
flour one-half percent or less in white isolates are spun or extruded into fibers.
bread for bleaching purposes. Lipoxidase, Several food manufactures are marketing
a naturally occurring enzyme in soy flour, simulated ham, bacon, sausage, hot dogs,
bleaches the carotenoid (yellow) pigment ground beef, poultry, fish, and other such
in wheat flours, thus making whiter breads; products. In recent years, there has
reportedly, it also improves the bread's been much interest by the food industry
flavor. and others in the market potential for
simulated meat products.
Soy flour, grits, concentrate, and
isolate are all used in meat-type products Soy protein will absorb natural or
and generally finds use in comminuted artificial flavoring and coloring. This
meats such as hot dogs, luncheon meats, characteristic allows food manufacturers
sausage, hamburger meats, meats for stews to imitate the color and flavor of meat
and meat loaves. These meat products and fish products. Private industry is
are usually made from the cheaper cuts doing a great amount of research to
of meat containing a higher percentage of improve artificial flavorings used in
fat. Soy protein is used in these prod- simulated food products.
—
ucts in amounts up to 3 or 3i percent by
—
weight to retain the fat and the natural From a nutritional standpoint, soy
juices in the product, to bind and hold protein compares favorably with meat in
the ground particles together, and to essential amino acids, but It is slight-
minimize shrinkage during cooking. Meat ly lower than meat in methionine. Simu-
processors also claim that the soy pro- lated meat products can be produced with
tein cleanses the machines used in pro- a higher proportion of protein than meat,
cessing comminuted meats. since soy protein isolate is 90 percent
protein. In sharp contrast with meat
Soy protein is also used in vegetable products, simulated meat products can be
protein foods and beverages. These prod- stored for long periods of time without
ucts are formulated for babies and older refrigeration.
people who are allergic to dairy and other
food products and for people who for re- Simulated soy protein meat products
ligious or other reasons do not eat meat. currently are being sold primarily in
A protein beverage mix made principally stores that cater to the health and vege-
from soy flour is also being manufactured tarian food market. One exception is a
for sale in developing countries where simulated bacon-flavored product which is
diets suffer from a protein deficiency. being marketed nationally in regular food
stores. Several other simulated meat
There also are many minor uses of products are being market tested.
soy flour and grits in the beverage or

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MTS-170 AUGUST 1968

Limitations of Soy Protein for Food Use is a deterrent to increased use of soy
protein materials in many food products.
All forms of soy protein have limi-
tations for use as food. Soy flour and Soy protein also has an unfavorable
grits impart a bitter-beany taste to image to overcome. During World War II,
food products if more than 3 "to 5 percent when meat was in short supply, an effort
is used. This undesirable flavor probably was made to substitute soy flour and
has been the biggest obstacle to greater grits in some meat products. The quality
use of soy protein in food. However, new of the soy flour processed at that time
processing techniques are helping to elim- was poor, and food products in which it
inate this problem. was used were not very palatable. Al-
though soy products have been greatly
Another important problem with soy improved since World War II, some trade
flour and grits is flatulence (gas pro- sources indicate that this experience
duction) in digestion. Recently, a diet has prevented some food processors from
drink manufacturer discontinued using using soy protein in foods although it
soy flour as a source of protein due to could now be used to an advantage.
its flatulence. Research has shown that
the carbohydrates in soy flour are .respon- Price and Quantity of Soy Protein Manu-
sible for the flatulence. Studies are factured
continuing on soy flour and grits to
solve the flatulence and bitter-beany Prices of soy proteins have remained
taste problem since there is a consider- relatively steady for a number of years.
able price differential between soy flour The early July 1968 prices received by
and grits and soy concentrate and isolate. manufacturers for defatted soy protein
products were: (l) soy flour and grits
In preparing soy protein concen- or bits, 6§ to 7 cents a pound, (2) soy
trates and isolates, the carbohydrates in concentrate, 18 cents a pound, and
the soy flour are washed out to eliminate (3) soy isolate, 35 to 39 cents a pound.
the flatulence and bitter-beany taste. Several enzyme modified soy meal products
However, there is another undesirable sell for 70 cents to $1.20 a pound. These
flavor left in soy concentrates and prices were based on carload lots, f .o.b.
isolates. This undesirable flavor is plant o
covered up or masked in meat products with
spices. However, it is more difficult In I967, 3 soybean processors pro-
to mask this flavor in bakery and dairy duced over 90 percent of the soy flour
products since it is not compatible with and grits, k manufacturers produced all
or is stronger than most flavors in the soy protein concentrate, and 3 firms
these products. This undesirable flavor manufactured all the soy protein isolate.
of soy concentrate and Isolate limits or Trade sources estimated that total domes-
eliminates their being used in many foods tic use of soy flour and grits in 1967
at this stage of technological develop- amounted to about 105 to 110 million
ment. Potential users such as dairy pounds or the equivalent of about 3.2
product manufacturers are devoting con- million bushels of soybeans. Domestic
siderable resources to studying this use was divided approximately as follows:
problem. 50 million pounds in baked goods, includ-
ing 6 million pounds of enzyme active
Another limitation on the use of flour; 30 million pounds in meat products;
soy protein in food Is a USDA regulation 10 million pounds in soy beverage prod-
on the amount of minor ingredients that ucts; 6 million pounds in dry cereals and
can be used in comminuted meats. The baby foods; 3 million pounds In brewers
regulation limits the amount of soy flour, flakes; 1 million pounds in pasta and
grits, concentrate, or isolate that can macaroni-type products, and 5 "to 10 million
be incorporated into comminuted meat pounds in miscellaneous uses. Commercial
products to 32 percent. However, more exports of soy flour and grits totaled
than 3-2 percent can be used if soy pro- about 10 million pounds. In addition,
tein is part of the name of the product. the U.S. Government purchased about 400
Trade sources claim that the regulation million pounds of a blended corn-soy-

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MTS-170 AUGUST 1968

milk food product which contained 100 primarily due to rising prices of powder-
million pounds of soy flour, equal to ed milk during 1965-67. Many food manu-
about 3»0 million "bushels of soybeans. facturers substituted soy protein for
The corn-soy-milk product -was donated to part of the powdered tnliv used in product
developing countries formulas to lower costs. Powdered milk
prices are still increasing, and this
Trade estimates of 1967 production type of substitution is expected to con-
of soy concentrate range from 17 to 30 tinue.
million pounds and for soy isolate, from
22 to 35 million pounds. Production of Food manufacturers were not aware
enzyme modified was small, probably less of any opposition to the use of soy pro-
than a million pounds. Manufacturers of tein in meat-type foods such as that
concentrates and isolates have spent con- which developed over the substitution of
siderable sums of money developing these margarine for butter. The meat packing
products and are reluctant to give out industry, the group affected by the
precise information on production. development of simulated meats, has not
attempted to prevent the use of soy pro-
Past Growth and Market Potential tein in meat products. Many meat packers
are advantageously using soy protein in
Soy protein use in foods increased their comminuted meat products
about 5 to 7 percent annually during
1965-67, according to industry sources, Both marketing specialists and food
and 1968 production is reportedly increas- technologists are optimistic about the
ing at about the same rate. Soy flour long-range outlook for greatly expanded
and grits are the fastest growing part of use of soy protein in foods in both
the soy protein business. Soy concentrate domestic and foreign markets. The fac-
use is increasing but at a slower rate. tors discussed earlier that are the basis
Soy isolate appears to have the slowest for much of this optimism are: the high
growth of any soy protein product. The yields of edible soy protein per acre;
price structure of soy products is prob- the good nutritional qualities of soy
ably responsible for the different growth proteins; the adaptability of soybeans
rates to many soils and climatic conditions; the
low cost of soy protein compared with
The use of soy protein has increased other sources of protein; and our large
more in some food use markets than in accumulation of knowledge pertaining to
others. The baking industry, the largest the production, processing, and marketing
market for soy protein, has increased its of soybeans. Trade sources believe there
use about 7 to 10 percent per year in will be more emphasis in the next 5 to
recent years. In the meat industry, the 10 years on the nutritional value of soy
use of soy protein, primarily soy con- protein, which may open up large, new
centrate and isolate, is estimated to be markets. This favorable market potential
increasing at a rate of 5 to 6 percent for soy protein hinges on solution to the
per year. No information is available on problems of bitter-beany flavor and
the rate of growth for other food uses of flatulence of the relatively low-priced
soy protein. Trade sources expect all soy flour and grits discussed earlier.
use trends to continue at about the same The advanced state of food technology
rates for the next 2 or 3 years. today and the willingness of the industry
to allocate sufficient resources for
Soy protein made the biggest gain solving these technical problems appear
during the last 3 years in markets form- to justify the optimism expressed about
erly held by powdered skim milk, accord- soy protein's potential.
ing to industry reports. This was

MARKETING ECONOMICS DIVISION

ECONOMIC RESEARCH SERVICE
U. S. DEPARTMENT OF AGRICULTURE

Reprinted from the Marketing and Transportation Situation, August 1968,

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