Food use of whole soybeans

Other soy protein products include dried soy milk and tofu (see the Chapter Food Use of Whole Soybeans), as well as mixtures of SF, SPC, or SPI with milk or egg protein, gelatin, or other components for specific functional applications. Extruder-texturized fburs and concentrates and spun fiber isolates, which resemble meat in appearance, may be made at the point of use but usually are supplied in bulk from strategically located production facilities. Edible co-products of soy protein ingredient manufacture include the hulls and the cotyledon fiber (cell walls) from SPI or soymilk production. The extract by-product from SPC may be used as the feedstock for isolating isoflavones. 

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