Tag: Defatted soy

Raw soybeans naturally contain about 18-22% oil, but it is the processing method that creates the defining distinction between standard defatted and full fat soybeans. While the former undergoes a solvent extraction to strip its oil, the latter retains all of its natural fats, fundamentally altering its nutritional profile and use cases.

Defatted soybeans are the protein-rich flakes or meal remaining after extracting oil from whole soybeans, a process that concentrates the protein content significantly. This versatile and nutrient-dense ingredient is widely used across the food industry for its functional properties and high protein profile.

Did you know that soy protein isolate is derived from defatted soy flour but undergoes extensive extra processing to achieve its high protein concentration? This fundamental difference shapes everything from their nutritional profile and cooking properties to their specific uses in food production and home cooking.

Mature soybeans are classified as oilseeds because they are a rich source of oil, and full fat soya retains this natural fat. The fat content of full fat soya, derived from whole soybeans, typically ranges from 18% to 22% on a dry weight basis, a significant difference from defatted varieties.