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In processing, soybeans are cleaned, cracked, dehulled and rolled into flakes. This ruptures the oil cells for efficient extraction. Soybean oil finds its way into such products as margarine, salad dressings and cooking oils, as well as industrial uses, such as biodiesel. The soybean is the highest natural source of dietary fiber. Soy hulls are processed into fiber bran breads, cereal and snacks.
After removal of the soybean oil, the remaining flakes can be processed into various edible soy protein products or used to produce soybean meal for animal feeds. Eight essential amino acids that are necessary for human nutrition are found in soybeans and are not produced naturally in the body. The dry (solid) portion of the bean provides a host of edible products. Lecithin is frequently used to keep the chocolate and cocoa butter in a candy bar from separating. Soy flour 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. To learn more about soy as a food or feed ingredient visit www.talksoy.com.
Lecithin, extracted from soybean oil, is used for everything from pharmaceuticals to protective coatings. It is a natural emulsifier and lubricant. Soy oil, lecithin and other soy components are used in many industrial uses, from insulation to plastics to cleaners. To learn more about the many uses of soy please visit www.unitedsoybean.org/newuses.
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