What are defatted soybeans and how are they used?

January 11, 2026 •

2 min read

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.

Quick Summary

An overview of defatted soybeans, explaining their origin as a byproduct of oil extraction. Learn about their processing, nutritional benefits, and widespread use across various food and industrial applications.

Key Points

Oil Extraction Byproduct: Defatted soybeans are the solid residue left after extracting oil from whole soybeans.
Protein Concentration: The removal of fat results in a higher concentration of protein, making it an excellent plant-based source.
Extended Shelf Life: With the oil removed, defatted soy products have a significantly longer shelf life and resist rancidity.
Versatile Food Ingredient: It is used in everything from protein powders and meat alternatives to baked goods and nutritional fortification.
Multiple Forms: The product is available as flour, grits, flakes, and can be further processed into soy protein concentrate and isolate.
Heart Health: The reduced fat content in defatted soy is beneficial for promoting cardiovascular health by lowering intake of saturated and trans fats.
Complete Protein: Like animal proteins, defatted soy provides all nine essential amino acids needed by the body for muscle building and repair.

Defatted soybeans are the protein-rich material that remains after the oil has been removed from whole soybeans during the production of soybean oil. This process results in a versatile ingredient with a significantly higher protein-to-fat ratio than its full-fat counterpart. Typically, this material is processed into flour, grits, or flakes and serves as a foundational component for many other soy-based products, including textured vegetable protein (TVP).

The Journey from Soybean to Defatted Product

Producing defatted soybeans involves several key steps that transform the raw legume into a low-fat, high-protein ingredient. High-quality soybeans are cleaned, cracked, and rolled into flakes. The oil is then extracted using methods like solvent extraction. The remaining material is desolventized, dried, and ground.

Nutritional Profile and Benefits

Defatted soy is valued for its nutritional profile and health benefits, particularly its high protein content (approximately 50-60%) which includes all nine essential amino acids. It is low in fat, cholesterol-free, and a source of minerals like iron and calcium, as well as dietary fiber. The removal of oil also contributes to a longer shelf life.

Defatted vs. Full-Fat Soybeans: A Comparison

Defatted soy products have a very low fat content (typically <1%) and a high protein content (approx. 50-60%), offering a milder flavor and longer shelf life. Full-fat soy products, in contrast, have higher fat (approx. 18–20%) and lower protein (approx. 38%) content, a richer, nuttier taste, and shorter shelf life. Defatted soy is typically used in protein supplements and meat alternatives, while full-fat is often used in baked goods.

Diverse Applications of Defatted Soy

Defatted soybeans have various applications in the food industry, including protein supplements, meat alternatives, bakery products, thickening agents, and nutritional fortification. They are also used in animal feed and industrial applications like bio-based materials.

Advanced Forms of Defatted Soy

Further processing can create Soy Protein Concentrate (SPC) with 65-70% protein and Soy Protein Isolate (SPI) with 90% or more protein, used in milk substitutes and sports nutrition. For a technical overview of soy processing, read this study from the National Institutes of Health.

Conclusion

Defatted soybeans are a versatile ingredient derived from soybean oil production. The process of removing oil concentrates protein and extends shelf life, making it a valuable component in numerous food products, including protein supplements and plant-based meat alternatives. Its affordability and wide range of applications make it a significant contributor to the global food system and a key ingredient in plant-based nutrition.

Frequently Asked Questions

Defatted soy flour has had its oil removed, resulting in a higher protein and lower fat content and a milder flavor compared to full-fat soy flour, which retains its natural oils.

The process involves cleaning, dehulling, flaking, and extracting the oil, typically using a solvent or expeller pressing. The remaining flakes are then dried and ground into various forms.

Yes, defatted soy is a complete protein, containing all nine essential amino acids necessary for muscle repair and growth, making it an effective option for those seeking to build muscle.

It is used as a high-protein additive in baked goods, a binder in meat alternatives, a thickener in soups and sauces, and in protein supplements.

While it concentrates protein and removes fat, some fat-soluble vitamins may be reduced. However, it retains most other nutrients like fiber and minerals, offering a nutritious profile.

Yes, defatted soy is naturally gluten-free. It can serve as a safe and effective alternative to wheat flour and is an excellent protein booster in gluten-free baking.

Compared to animal-based proteins, soybeans are considered a more sustainable protein source, as they require fewer resources and generate less greenhouse gas emissions.