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The soya bean is well known as being an important source of vegetable oil (about 18% of the bean’s composition). It also has a high protein content (about 38%), and this protein is of excellent nutritional quality containing all the essential amino acids necessary for human growth and development.

The protein in the beans can be supplied to food product manufacturers in various forms;

  • As a defatted soya flour with a protein content of over 50 %, or full fat flour
  • As a soya protein concentrate, with a protein content of at least 65%
  • As a soya protein isolate, with a protein content of at least 90%.

Depending upon the method of manufacture, the protein can exhibit certain functional characteristics such as viscosity regulation, water binding, fat emulsification, mouthfeel,  and structure/texture contribution. These characteristics have an important part to play in ensuring that the final food product quality meets consumer expectations.

A soybean process