Defatted Soybeans
(edible defatted soybean flour/meal from Glycine max seeds; family Fabaceae )

Description

• Food-grade material obtained after extracting oil from cleaned, dehulled soybeans via mechanical pressing and/or solvent extraction, followed by desolventising–toasting (DT) to inactivate enzymes/antinutrients and drying/grinding to specified particle size.
• Delivered as fine flour or meal (dehulled: lighter colour, lower fibre; hull-in: darker, higher fibre). Available in different functionality grades (e.g., high-dispersion, high PDI/NSI for beverages vs low-solubility for bakery/meat).
• Typical specifications (as is): protein (N×6.25) 48–55%, fat ≤1.5%, moisture ≤10%, ash 5–6%, urease activity ≤0.2 ΔpH, peroxide/hexane residues within limits, Salmonella absent/25 g.

Indicative Nutrition Values (Per 100 g, Typical)

• Energy: 345–380 kcal
• Protein: 48–55 g (complete legume protein; lysine-rich, sulfur amino acids limiting)
• Total fat: 0.5–1.5 g — including SFA (saturated fatty acids, keep low for LDL control), MUFA, PUFA all at very low levels due to defatting
• Carbohydrate (by difference): 30–38 g (includes starch and oligosaccharides: stachyose/raffinose)
• Dietary fibre: 3–8 g (higher if hulls present)
• Minerals (indicative): potassium 1500–2200 mg; magnesium 200–280 mg; phosphorus 600–800 mg; iron 6–10 mg; calcium 200–350 mg
• Vitamins: B-group (thiamine, riboflavin, niacin, folate) retained; vitamin E largely removed with oil
• Sodium: naturally low unless salted in recipe

Key Constituents

• Soy proteins (glycinin 11S and β-conglycinin 7S) governing gelation, emulsification, foaming and water binding.
• Carbohydrates: starch (low), non-starch polysaccharides, and α-galacto-oligosaccharides (raffinose, stachyose).
• Phenolics & isoflavones (genistin/daidzin forms; level depends on dehulling/DT).
• Minerals: K, Mg, P; trace Zn, Cu, Mn; phytate-bound fractions influence bioavailability.
• Residual lipids: mainly linoleic/oleic with minimal palmitic (levels very low after defatting).
• Antinutritional factors (reduced by heat): trypsin inhibitors, lectins, phytate, goitrogenic isoflavone concerns context-dependent.

Production Process

• Cleaning & conditioning → stone/metal removal, drying to target moisture.
• Dehulling & cracking → flakes for efficient extraction; optional enzyme deactivation step.
• Oil extraction → expeller and/or food-grade solvent; aroma fraction largely removed with oil.
• Desolventising–toasting (DT) → remove solvent, inactivate trypsin inhibitors/lectins; adjust PDI/NSI/KOH protein solubility to grade.
• Drying & grinding → set particle size (e.g., 80–150 μm for flour; coarser for TVP feed).
• Stabilisation & packing → oxygen/light barriers; identity preservation for non-GM lots where required.

Sensory And Technological Properties

• Appearance: cream to light tan flour; darker with hulls.
• Aroma/flavour: mild “beany/cereal”; heat treatment reduces grassy/oxidative notes (lipoxygenase control).
• Water/oil binding: high WAC (≈2–3 g water/g flour) and OAC (≈1–2 g oil/g), useful in meat/bakery.
• Emulsification/foaming: strong at higher PDI/NSI; shear, pH, and salt modulate performance.
• Gelation/texturisation: protein network forms with heat; extrusion of defatted flour yields TVP (fibrous pieces/granules).
• Solubility indices: PDI/NSI/KOH-solubility tailored by DT profile for beverages vs dough systems.

Food Applications

• Bakery: 1–5% flour basis to improve water retention, crust colour, amino acid profile; gluten strengthening via water management.
• Meat & analogue systems: binders/extenders (burgers, sausages), brines/injection; rehydrated TVP for plant-based meats.
• Beverages & nutrition: instantised high-NSI flours for beverages, porridges; base for soy protein concentrate/isolate manufacture.
• Confectionery & snacks: protein enrichment, wafer/wafer creams, extruded high-protein snacks.
• Culinary: batters, sauces, emulsified dressings (emulsifier/water binder).

Nutrition & Health 

Defatted soybeans are a high-protein ingredient with a legume amino-acid profile that is lysine-rich but relatively low in methionine/cysteine; combining with grains (e.g., wheat, rice, maize) complements sulfur amino acids and lifts overall protein quality. Properly heat-treated soy achieves a high PDCAAS and supports lean mass maintenance when used to replace lower-quality proteins.

Fat is very low after defatting, and residual fatty acids contribute negligibly to dietary saturates and overall lipids. This is useful when formulating lower-fat foods without sacrificing texture due to soy’s water-binding and gelation. The carbohydrate fraction contains α-galacto-oligosaccharides—prebiotic for many but FODMAPs for some—so sensitive individuals may experience bloating; soaking/cooking in finished foods and enzymatic α-galactosidase can help.

Antinutrients (trypsin inhibitors, lectins) and urease are significantly reduced by correct DT processing, improving digestibility. Phytate chelates minerals (iron, zinc, calcium); fermentation/sourdough or calcium salts can mitigate this in products. Isoflavones (phytoestrogens) occur in glycoside forms; typical dietary intakes from foods are considered safe for the general population, though individuals with specific medical guidance should follow their clinician’s advice.

As a major allergen, soy requires clear labelling and strict cross-contact control. For people who tolerate soy, defatted soybeans can meaningfully improve protein density, support cholesterol-friendly dietary patterns when replacing animal fats, and contribute to satiety in high-protein foods.

Quality And Specifications (Typical Topics)

• Composition: protein 48–55%; fat ≤1.5%; moisture ≤10%; ash 5–6%; fibre 3–8% (hulls raise fibre).
• Functionality: PDI/NSI/KOH-solubility per grade; water/oil absorption indices; emulsifying and foaming capacity.
• Safety markers: urease activity ≤0.2 ΔpH; trypsin inhibitor units (TIU) within spec; residual solvent within legal limits.
• Microbiology: pathogens absent/25 g; APC/yeasts/moulds within spec; low water activity.
• Residues/contaminants: pesticides ≤ MRL; heavy metals within limits; mycotoxins monitored.
• Identity: Non-GM/IP documentation where required; allergen status verified; absence of foreign matter; particle-size distribution to spec.

Storage And Shelf-Life

• Store cool, dry, and away from light/odours in sealed, food-grade barrier packaging.
• Keep off-floor/palletised; limit temperature cycling and humidity to prevent caking and microbial growth.
• Shelf-life: typically 12–18 months unopened under dry conditions; once opened, use quickly and reseal/flush with nitrogen where possible.

Safety And Regulatory

• Designations: “defatted soy flour,” “defatted soybean flour,” or “edible defatted soybean meal” (food grade).
• Allergen labelling: soy is a priority allergen—declare per local laws; control cross-contact.
• Processing controls: validated DT for antinutrient inactivation; manufacturing under GMP/HACCP.
• GMO/identity-preserved: declare and document per jurisdiction; organic/non-GM options available.
• Residual solvent: when used, must meet legal limits (e.g., n-hexane). Nutrition/health claims must meet thresholds and be substantiated.

Labeling

• Name of the food/ingredient, lot, net weight, date mark, storage instructions.
• Allergen declaration (“soy”). GMO/non-GM statement where applicable.
• Functionality grade (e.g., PDI/NSI), protein %, and particle size where important for end use.

Troubleshooting

• Beany/green notes: insufficient heat or oxidation → optimise DT, use fresher lots, incorporate flavour masking/antioxidants.
• Poor emulsification/foaming: PDI/NSI too low or pH/ionic strength off → select high-solubility grade; adjust pH/salt; increase shear.
• Grittiness in beverages: particle size too coarse or hydration inadequate → finer grind, prehydration, high-shear dispersion.
• Weak binding in meat systems: low water binding or protein quality mismatch → raise hydration, add phosphate/salt as permitted, blend with concentrates/isolates.
• Darkening/Maillard: high sugars/heat → lower reducing sugars, adjust bake/dry curves, use lighter flour grade.

Sustainability And Supply Chain

• Agronomy: soy is a nitrogen-fixing legume—reduces synthetic N fertiliser needs; rotations support soil health.
• Footprint: defatting yields oil + high-protein co-product; efficient protein per hectare. Manage land-use risks via certified supply (e.g., deforestation-free).
• Plant operations: heat/air recovery, CIP water reuse, wastewater control toward BOD/COD targets; recyclable packaging.
• Social/compliance: supplier audits, traceability, allergen and GMO controls under GMP/HACCP.

Conclusion

Defatted soybeans provide a high-protein, low-fat building block with versatile functionality—binding, emulsifying, foaming, and gelation—across bakery, meat, beverages, and plant-protein applications. Product success hinges on grade selection (PDI/NSI/particle size), process control (DT, hydration, shear), and robust allergen/GMO management, delivering nutrition and performance with strong cost–in-use.

INCI Functions (Cosmetics)

• Glycine Soja (Soybean) Seed Extract / Soy Amino Acids / Hydrolyzed Soy Protein: skin- and hair-conditioning, film-forming, antioxidant (claim- and formula-dependent).
• Glycine Soja (Soybean) Flour: absorbent/bulking agent in powders and masks (where permitted).

Mini-Glossary

• SFA: Saturated fatty acids — excessive intake can raise LDL-cholesterol; desirable to keep low overall.
• MUFA: Monounsaturated fatty acids — favourable when replacing saturates.
• PUFA: Polyunsaturated fatty acids — include n-6/n-3 families; beneficial when balanced and protected from oxidation.
• ALA: Alpha-linolenic acid; essential n-3 fatty acid present only in traces in defatted soy flour.
• EPA/DHA: Long-chain n-3 fatty acids typical of fish/algae; absent in soy.
• TFA: Trans fatty acids; negligible in non-hydrogenated ingredients like defatted soy flour.
• MCT: Medium-chain triglycerides; not relevant in soy.
• PDCAAS: Protein digestibility-corrected amino acid score; a measure of protein quality (soy ranks high when properly processed).
• PDI/NSI/KOH: Protein solubility indices used to characterise functional soy flours.
• Urease activity (ΔpH): Indicator of heat treatment and residual enzyme activity; low values suggest adequate toasting.
• TVP: Textured vegetable protein produced by extruding defatted soy flour/meal into fibrous granules/chunks.
• GMP/HACCP: Good manufacturing practice / hazard analysis and critical control points — preventive hygiene and process-control systems.
• BOD/COD: Biochemical/chemical oxygen demand — wastewater impact metrics guiding treatment and discharge limits.

Studies

Soy contains several polyphenol compounds, especially isoflavones, which have positive effects on human health, but their presence in percentage varies depending on the type of soy.

Isoflavones (classified as phytoestrogens) have shown positive potential against cardiovascular disease, diabetes, cancer. osteoporosis and neurogenerative disorders. In the soybean, 12 different types were identified divided into:

• aglycones  (daizein, glicitein, genistein)
• beta-glucosides (daidzin, glicitin, genistin) (1)

In 1999, the FDA recognized soy proteins with some protection against coronary heart disease and authorized the following posology: 25 grams of soy protein per day as part of a low-fat, cholesterol-low diet.

In 2017, the FDA announced its intention to review the authorization for lack of scientific data as only 19 studies confirmed the usefulness of soy in reducing coronary risk, while 27 studies did not support this positive thesis.

It's a rather controversial food.

On the one hand, some studies draw attention to isoflavones present in soy that help defend the cardiovascular system by regulating cellular and enzymatic functions in situations such as inflammation, thrombosis and atherosclerotic progression (2).

On the other hand, it is feared that it may cause damage, particularly to Alzheimer's disease, if ingested in the form of an industrial product. This study analyses the problem (3).

However, a certain amount of post-2017 scientific studies confirm the positive activity of soy bea on human health.

In a 20 km cycling race, a fermented soybean extract improved the performance of athletes both in terms of power and speed (4).

Patients with type 2 diabetes achieved improved blood conditions, increased brachial blood flow, improved endothelial function, increased total serum antioxidants and lipid profile. There was no significant effect on blood pressure and HDL cholesterol (5)

Soy and its isoflavones have a positive influence on mortality risks associated with cancer and cardiovascular disorders (6).

Soy studies

References__________________________________________

(1) Orts A, Revilla E, Rodriguez-Morgado B, Castaño A, Tejada M, Parrado J, García-Quintanilla A. Protease technology for obtaining a soy pulp extract enriched in bioactive compounds: isoflavones and peptides Heliyon. 2019 Jun 22;5(6):e01958. doi: 10.1016/j.heliyon.2019.e01958.

Abstract. This work presents a new bioprocess process for the extraction of bioactive components from soy pulp by-product (okara) using an enzymatic technology that was compared to a conventional water extraction. Okara is rich in fiber, fat, protein, and bioactive compounds such as isoflavones but its low solubility hampers the use in food and fertilizer industry. After the enzymatic attack with endoproteases half of the original insoluble proteins were converted into soluble peptides. Linked to this process occured the solubilization of isoflavones trapped in the insoluble protein matrix. We were able to extract up to 62.5% of the total isoflavones content, specially aglycones, the more bioactive isoflavone forms, whose values rose 9.12 times. This was probably due to the increased solubilization and interconversion from the original isoflavones. In conclusion, our process resulted in the formulation of a new functional product rich in aglycones and bioactive peptides with higher antioxidant potency than the original source. Therefore, we propose that the enzymatic extraction of okara bioactive compounds is an advantageous tool to replace conventional extraction.

(2)  González Cañete N, Durán Agüero S. Soya isoflavones and evidences on cardiovascular protection.  Nutr Hosp. 2014 Jun 1;29(6):1271-82. doi: 10.3305/nh.2014.29.6.7047. Spanish.

(3)  Roccisano D, Henneberg M, Saniotis A. A possible cause of Alzheimer's dementia - industrial soy foods. Med Hypotheses. 2014 Mar;82(3):250-4. doi: 10.1016/j.mehy.2013.11.033. Epub 2013 Dec 7.

(4) Seeley AD, Jacobs KA, Signorile JF. Acute Soy Supplementation Improves 20-km Time Trial Performance, Power, and Speed. Med Sci Sports Exerc. 2020 Jan;52(1):170-177. doi: 10.1249/MSS.0000000000002102. 

Abstract. Introduction: Isoflavones, a chemical class of phytoestrogens found in soybeans and soy products, may have biological functions similar to estradiol. After binding with ERβ or perhaps independently of estrogen receptors, isoflavones may augment vascular endothelial relaxation, contributing to improved limb blood flow. Purpose: To determine if acute fermented soy extract supplementation influences 20-km time trial cycling performance and cardiac hemodynamics compared with a placebo. Methods: Subjects included 25 cyclists and triathletes (31 ± 8 yr, V˙O2peak: 55.1 ± 8.4 mL·kg·min). Each subject completed a V˙O2peak assessment, familiarization, and two 20-km time trials in randomized order after ingestion of a fermented soy extract supplement or placebo. The fermented soy extract consisted of 30 g powdered supplement in 16 fl. ounces of water. The placebo contained the same quantities of organic cocoa powder and water. Each trial consisted of 60 min of rest, 30 min at 55% Wpeak, and a self-paced 20-km time trial. Results: Soy supplementation elicited a faster time to 20-km completion (-0.22 ± 0.51 min; -13 s), lower average HR (-5 ± 7 bpm), and significantly greater power (7 ± 3 W) and speed (0.42 ± 0.16 km·h) during the last 5 km of the time trial compared with placebo. Analysis of the results by relative fitness level (<57 vs ≥ 57 mL⋅kg⋅min) indicated that those with a higher level of fitness reaped the largest performance improvement alongside a reduced HR (-5 ± 7 bpm). Conclusions: Ingestion of a fermented soy extract supplement improved sprint-distance performance through improvements in both power and speed. For those with great aerobic fitness, soy supplementation may help to decrease cardiac demand alongside performance improvement.

(5) Sedaghat A, Shahbazian H, Rezazadeh A, Haidari F, Jahanshahi A, Mahmoud Latifi S, Shirbeigi E. The effect of soy nut on serum total antioxidant, endothelial function and cardiovascular risk factors in patients with type 2 diabetes.  Diabetes Metab Syndr. 2019 Mar - Apr;13(2):1387-1391. doi: 10.1016/j.dsx.2019.01.057

(6) Nachvak SM, Moradi S, Anjom-Shoae J, Rahmani J, Nasiri M, Maleki V, Sadeghi O. Soy, Soy Isoflavones, and Protein Intake in Relation to Mortality from All Causes, Cancers, and Cardiovascular Diseases: A Systematic Review and Dose-Response Meta-Analysis of Prospective Cohort Studies J Acad Nutr Diet. 2019 Jul 2. pii: S2212-2672(19)30362-4. doi: 10.1016/j.jand.2019.04.011

Woo HW, Kim MK, Lee YH, Shin DH, Shin MH, Choi BY. Habitual consumption of soy protein and isoflavones and risk of metabolic syndrome in adults ≥ 40 years old: a prospective analysis of the Korean Multi-Rural Communities Cohort Study (MRCohort). Eur J Nutr. 2019 Oct;58(7):2835-2850. doi: 10.1007/s00394-018-1833-8. 

Abstract. Purpose: Although considerable attention has been paid to the potential benefits of soy protein and isoflavones for preventing metabolic syndrome (MetS) and its components, findings linking habitual consumption of these factors to MetS are limited. This study aimed to evaluate the association of MetS incidence with habitual intake of soy protein/isoflavones among Korean men and women aged ≥ 40 years old who did not have MetS at baseline (n = 5509; 2204 men and 3305 women). Methods: Dietary intake of soy protein/isoflavones at baseline and average consumption during follow-up were used. Results: A significant inverse association between dietary intake and incidence of MetS was found in women (incidence rate ratios, IRR = 0.60, 95% CI = 0.46-0.78, P for trend = 0.0094 for the highest quintile of average soy protein intake compared with the lowest quintile; IRR = 0.57, 95% CI = 0.44-0.74, P for trend = 0.0048 for the highest quintile of average isoflavones intake compared with the lowest quintile). A tendency towards an inverse association was also found in men, although it was not significant for the highest quintile (IRR = 0.80, 95% CI = 0.58-1.11, P for trend = 0.9759, comparing the lowest to the highest quintile of average soy protein intake; IRR = 0.73, 95% CI = 0.53-1.01, P for trend = 0.8956, comparing the lowest to the highest quintile of average isoflavones intake). In terms of individual abnormalities, a significant inverse association was found between soy protein and isoflavones and the incidence of low-high-density lipoprotein cholesterol in both men and women. Abdominal obesity and elevated blood pressure were inversely related to soy protein/isoflavones only in women, and an inverse association of elevated triglyceride appeared only in men. Conclusion: Our findings suggest that habitual intake of soy protein and isoflavones is inversely associated with the risk of MetS and its components. There is likely to be a reverse J-shaped association of average intake with MetS.